Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, toasted and roughly chopped
- Optional: 1/2 cup white chocolate chips or butterscotch chips for extra sweetness
If you’re looking for substitutions, feel free to swap out the all-purpose flour for a gluten-free blend if needed—just make sure it’s one that measures cup-for-cup. For the pecans, walnuts or almonds can work well if that’s what you have on hand. And if you prefer a dairy-free version, use a plant-based butter substitute, though it may slightly alter the cookie’s texture.
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure even baking and easy cleanup.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color—about 3 to 4 minutes. This step is key for that soft, tender crumb.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. I like to pause here and let my kids crack the eggs—it’s a simple way to include them in the kitchen fun.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing is a common mistake I see; it can make your cookies tough, so stop once the flour disappears.
- Fold in the toasted pecans (and white chocolate or butterscotch chips if using) gently with a spatula. Toasting the nuts beforehand really brings out their flavor and crunch. I usually toast mine on a dry skillet over medium heat for about 5 minutes, stirring frequently.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This helps the cookies spread evenly.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden but the centers still look slightly soft. Remember, cookies continue to bake a little after you pull them out, so err on the side of slightly underbaked for that perfect chewy texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling time is when the cookies firm up just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International