Brown sugar cookies with pecans and chocolate chips. Pour the cooled brown butter into the bowl, along with the granulated sugar. Use a spatula to fold in the chocolate chips and pecans. This Brown Sugar Chocolate Chip Cookie deserves a spot in every bakers recipe box.

I added pecans to part of the batter. How to make Oatmeal Cookies with Raisins & Pecans. To begin, combine the oats, flour, baking I wanted to make oatmeal cookies with dried cranberries and chocolate chips so I did substitute. You can have Brown sugar cookies with pecans and chocolate chips using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Brown sugar cookies with pecans and chocolate chips

1. Prepare 1 cup of butter (room temperature).
2. You need 2 1/2 cups of self rising flour.
3. You need 2 cups of light brown sugar.
4. You need 3/4 cup of white granulated sugar.
5. It's 3 teaspoons of vanilla extract.
6. You need 2 of eggs.
7. You need 3/4 cup of pecans (chopped).
8. Prepare 3/4 cup of chocolate chips.
9. Prepare 1/2 cup of granulated sugar for rolling.

These are the best oatmeal raisin cookies I have ever had. The pecans and brown sugar give them. Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well.

Brown sugar cookies with pecans and chocolate chips instructions

1. Cream butter and sugar together. Mix in vanilla then add eggs one at a time..
2. Sift and add flour, 1/2 cup at a time. Blend well between each 1/2 cup. Mix pecans and chocolate chips into dough..
3. Roll one tablespoon dough in sugar and place on cookie sheet with parchment paper 1 inch apart. Cook at 350 degrees Fahrenheit for 10-12 minutes. Let rest on wire rack 5 minutes before serving..

I did use pecans since I didn't have walnuts and added white chocolate chips. Reviews for: Photos of Brown Sugar Chocolate Crackle Cookies. Homemade Chocolate Chip Cookies Without Brown Sugar Recipes. And packed with butter pecans and chocolate chips. Slightly crispy on the edges, extra soft in the center, loaded with pecans and chocolate chips, lightly Then, to keep the cookies gluten-free, I used brown rice + white rice flours, tapioca starch, and xanthan gum to prevent them from crumbling.