If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Chewy Pecan Cookies
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- #63151
These aren't just any cookies; they're chewy pecan masterpieces. Packed with oats, raisins, and a kick of spices, they're a rebel in cookie form.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup butter, softened
1 cup granulated sugar
3/4 cup brown sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 1/4 cups all-putpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice or apple pie spice
2 cups quick-cooking oats
2 cups raisins
1 1/2 cup chopped pecans
directions
Preheat the oven to 350 degrees F. Grease 2-3 baking sheets.
Combine the butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract in a mixing bowl. Beat on medium speed with an electric mixer until creamy.
In another bowl, mix together the flour, cinnamon, baking soda, salt, and pumpkin pie spice (or apple pie spice). Slowly add the flour mixture to the butter mixture with the mixer running on low speed. Beat until well mixed.
Stir the oats, raisins, and pecans into the cookie dough by hand.
Drop the pecan cookie dough by tablespoonfuls onto the greased baking sheets. Place the cookies in the oven and bake at 350 degrees F for 10-12 minutes or until they cookies are light golden brown.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes then transfer the cookies to wire racks to cool completely.
When the cookies are completely cooled, store them in an airtight container.
recipe tips
Cream the butter and sugars thoroughly to incorporate air for a lighter texture.
Make sure the eggs are at room temperature for better incorporation into the batter.
Gradually add the dry ingredients to prevent overmixing, which can lead to tough cookies.
Use a cookie scoop for evenly sized cookies and consistent baking.
Rotate the baking sheets halfway through baking for even browning.
Don't overbake the cookies; they will continue to cook slightly on the baking sheet after removal from the oven.
Cool cookies completely before storing to prevent them from becoming soggy.
For a nuttier flavor, toast the pecans before adding them to the dough.
Experiment with spices; nutmeg or cloves can add a warm flavor.
If the dough is too sticky, chill it in the refrigerator for 30 minutes before scooping.
common recipe questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt to balance the flavors.
What can I use if I don't have brown sugar?
You can substitute white sugar, but brown sugar adds moisture and a richer flavor.
Can I replace the milk with a non-dairy alternative?
Yes, non-dairy milk like almond or soy milk can be used as a substitute.
Is it necessary to use quick-cooking oats?
Quick-cooking oats are recommended for a better texture, but rolled oats can be used for a chewier cookie.
Can I omit the raisins?
Yes, raisins can be omitted or replaced with other dried fruits like cranberries or chopped dates.
What's the purpose of letting the cookies cool on the baking sheet?
Allowing them to cool on the sheet for a few minutes helps them set and prevents them from breaking when transferring.
How long can these cookies be stored?
Stored in an airtight container, they can last up to a week at room temperature or be frozen for up to 3 months.
Can I freeze the cookie dough?
Yes, the dough can be frozen. Just thaw in the refrigerator before baking.
What's the best way to measure flour to avoid dense cookies?
Fluff the flour with a spoon, spoon it into the measuring cup, and level it off without packing it down.
nutrition data
Nutritional data has not been calculated yet.
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