Pecan Cookies

Makes 12 cookies

If you want an extra nutty flavor for this recipe, I have an insider tip for you! Toast the pecans on a baking sheet in your oven at 350°F before adding them to your mixture. They only need about 5–10 minutes. Make sure to toss them every few minutes to prevent burning, since pecans bake quicker than other nuts.



½ cup unsalted butter
½ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1 egg yolk
1 tsp. vanilla
1 tbsp. milk
¾ cup all-purpose flour
¼ tsp. baking soda
¾ tsp. ground cinnamon
¼ tsp. salt 1/3 cups oats
1 1/3 cup sweetened shredded coconut
1/3 cup pecans, chopped
1/3 cup almonds, chopped
¼ cup peanuts, chopped



1. Preheat oven to 350°F.
2. In stand mixer with a paddle attachment, combine both butter and sugar until light and fluffy. Add egg and additional yolk, one at a time. Add the vanilla and milk and beat until well combined.
3. In another bowl, stir together the flour, baking soda, cinnamon and salt. With the mixer on low speed, gradually beat the flour mixture into the butter/sugar mixture, mixing until just incorporated.
4. Add oats, coconut, pecans, almonds and peanuts into the cookie dough, mix well to incorporate.
5. Make 2-inch balls of cookie dough and place them onto the prepared baking sheets, leaving enough space to spread.
6. Bake for 10–12 minutes, or until cookies are golden at the edges and still slightly soft in the center. Cool cookies on baking sheet for 10 minutes. Transfer them to a wire rack to cool completely.



Calories 250
Total Fat 15g (19%)
Saturated Fat 6.576g (33%)
Trans Fat 0.312g Total Carbohydrate 29g (11%)
Dietary Fiber 3g (11%)
Total Sugars 15g
Includes 0g Added Sugars (0%)
Cholesterol 50mg (17%)
Sodium 95mg (4%)
Protein 5g (10%)
Vitamin D 0.2mcg (0%)
Calcium 37mg (2%)
Iron 1.48mg (8%)
Potassium 153mg (4%)
Phosphorus (10%)


This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>

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