Instructions:
Step 1
Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
Spread pecans on a baking sheet and toast for 5-7 minutes, stirring once. Let cool.
Step 3
Beat softened butter, granulated sugar, and brown sugar in a bowl until light and fluffy.
Step 4
Mix in eggs one at a time, then add vanilla extract.
Step 5
Whisk flour, baking soda, and salt in another bowl. Gradually add to the butter mixture, mixing until combined.
Step 6
Fold in the toasted pecans.
Step 7
Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly if desired.
Step 8
Bake for 10-12 minutes, until edges are golden and centers are soft.
Step 9
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 10
Serve with milk or tea and enjoy your homemade cookies!
Pro Tips:
Butter Temperature: Make sure your butter is softened to room
temperature for easier mixing and a better cookie texture.
Pecans: Toast the pecans lightly to enhance their flavor and crunch. Be careful not to burn them; keep an eye on them while toasting.
Cookie Size: For uniform cookies, use a cookie scoop to portion the dough.
Baking Sheets: Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from breaking.
Nutrition (per cookie, assuming 24 cookies total):
Calories: 150.
Total Fat: 8g.
Saturated Fat: 4.5g.
Cholesterol: 30mg.
Sodium: 75mg.
Total Carbohydrates: 20g.
Dietary Fiber: 1g.
Sugars: 14g.
Protein: 2g.