over 2 years ago
Cbarber15's pecan-studded cookies have incredible flavor and are so easy to make. The balance of textures in this recipe is spot on, and I loved the bright pop of the cranberries. If you can't find cinnamon chips, these cookies could easily take on milk, dark, or white chocolate chips instead -- there's enough cinnamon in the recipe to keep the flavor present. Note: The recipe yielded 36 cookies for me, using the 1 tablespoon measurement.
This cookie recipe is a variation on one of my favorite chocolate chip cookie recipes. The unique combination of toasted pecans, dried cranberries, and cinnamon chips gives the cookie a lot of flavor, and the texture is that perfect soft and chewy cookie texture. The recipe can easily be varied to include different flavors of baking chips, nuts, or other mix-ins, and it can be made entirely with whole wheat flour or entirely with all-purpose flour, instead of half of each type.
Makes 30 cookies
- 6 ounces unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans, toasted
- 3/4 cups dried cranberries
- 3/4 cups cinnamon flavored baking chips
Preheat oven to 350 degrees. Place the chopped pecans on a baking sheet; toast in the 350 degree oven for 5 minutes or until lightly browned. Remove and set aside to let cool.
Melt the butter in the microwave and allow it to cool slightly. Using a whisk, combine the butter and both sugars together in a large bowl. Whisk in the eggs and vanilla.
In a medium bowl, sift together the all-purpose flour, whole wheat flour, salt, baking soda, and cinnamon. Add this flour mixture to the butter and egg mixture and fold until just combined.
Fold in the pecans, dried cranberries, and cinnamon chips until well-incorporated, but be careful not to overmix.
Line baking sheets with parchment paper. Drop cookie dough by the tablespoonful on baking sheets, placing at least 2 inches apart. Bake for 10 - 14 minutes.
When the edges are just lightly golden brown, remove from oven. Allow the cookies to cool on the sheet for a couple minutes before removing to cooling rack. Once fully cooled, the cookies can be stored in an airtight container.
- 111 calories
- 3g total fat
- 1g saturated fat
- 10mg cholesterol
- 56mg sodium
- 20g carbohydrate (3g dietary fiber, 11g sugar)
- 2g protein