White Chocolate Toasted Pecan Cookies
Sometimes a little change up to your regular routine is a good thing. I’m a creature of habit….I don’t embrace change as much as I probably should. One wrinkle in my day and I can get all bunched up like a load of laundry left in the dryer too long.
I’m not like a freak about it though….I do get out. I’m not a hermit if that’s what you’re thinking. I go to the store, the mall, the gas station….I travel occasionally. I just like to know that in the end I have some consistency in my daily life.
Every year, I make chocolate chip cookies with toasted walnuts. Always. That was the plan for this post….and then I realized when I was gathering my ingredients together I was missing my semi-sweet morsels. You know the ones….somebody ate all of them. I didn’t know who the candy thief was but they were gone. So, I had to make a quick switch and grabbed the white chocolate chips….and then the pecans. Sometimes change is great! These are great! Thank you to whomever ate the chocolate morsels because you forced this cookie recipe on me….and now I can share it with all of you. Here’s to Day 6 of the Twelve Days of Cookies!!!
Note: I buy raw pecans, you can buy them already toasted but if you buy the raw nuts you can easily toast them on the stove top in a skillet over medium heat. Just be sure to toss or stir them frequently because they will burn pretty quickly…and then their good for nothing but the trash.
White Chocolate Toasted Pecan Cookies
Adapted from Magnolia Bakery’s More from Magnolia Cookbook
Makes about 2 dozen
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 1/2 teaspoon vanilla extract
1 cup coarsely chopped toasted pecans
3/4 cup white chocolate chips
Preheat oven to 350 degrees.
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until smooth and creamy. Add the egg and vanilla, beating to combine. Add the flour mixture to the egg mixture and mix thoroughly. Turn off the mixer and stir in the pecans and chocolate with a spoon.
On a baking sheet lined with parchment, drop the cookie dough by rounded teaspoonfuls onto the paper approximately 3 inches apart. Bake for 10-12 minutes or until golden around the edges.
Cool the cookies on the baking sheet for 2-3 minutes and then transfer to a cooling rack to bring to room temperature.
Store in an airtight container.
