1 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups chopped pecans, toasted


Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract, mixing well until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the toasted chopped pecans, ensuring they are evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1-1.5 inches in size) onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-14 minutes, or until the edges of the cookies are golden brown.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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