Easy, soft and chewy butter pecan cookies recipe, homemade with simple

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Whisk together the flour, salt, corn starch, and baking soda in a small bowl and set aside. Combine the melted butter, sugar and brown sugar in a mixing bowl. Use an electric mixer to beat the ingredients until smooth and incorporated. Add in the eggs and vanilla and beat to combine.

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Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, eggs, and vanilla together for 2 minutes on medium speed, creaming until pale in color and fluffy, scraping the sides of the bowl as necessary.

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Preparing the Cookies. Preheat oven to 350 degrees. Cream together butter, sugar, and brown sugar in a large bowl or mixer. Mix in egg and vanilla. In a separate large mixing bowl, whisk flour, baking soda, and baking powder together. Stir in oats, pecans, and rice cereal.

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Ingredients. 1/2 cup shortening; 1 1/3 cups light brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups self-rising flour; 1 cup crushed cornflakes

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Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the.

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Set aside. Pour the browned butter into a large bowl. Add the brown and white sugars and mix well. Next, pour the vanilla extract and eggs into the bowl and mix well. Add the flour mixture and mix until well blended. Now, add the chopped pecans to the dough and fold in. Refrigerate for at least one hour.

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Mix in pecan butter. Stir in flour, baking soda, and baking powder. Then add in ground pecans and mix until just combined, not over mixed. Chill dough for at least 1 hour in the refrigerator. Preheat oven to 350°. Line a baking sheet with parchment paper or a silcone baking mat.

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Preheat your oven to 350 degrees. Add the dry ingredients to a large mixing bowl and then stir well with a large spoon. Add the vanilla and butter (make sure it has cooled in the fridge or the cookies will turn out way too thin). Add the egg and then mix with a hand mixer for two minutes or until well mixed.

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Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown.

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Use a rubber spatula to fold the chocolate chips and chopped pecans into the dough. It will be a very sticky dough. ⅔ cup chocolate chips, ½ cup chopped pecans. Use a medium cookie scoop to make 1.5 to 2 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment paper 2-3 inches apart.

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Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. 1. In bowl of your stand mixer fitted with the paddle attachment, mix butter, sugar, eggs, and vanilla together for 2 minutes on medium speed until pale in color and fluffy, scraping sides of bowl as necessary. 2. Turn mixer to low and add in corn flakes and flour.

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Cookie Dough. In a large bowl, combine melted butter and sugars. Stir well. 1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) dark brown sugar, ½ cup (100 g) granulated sugar. Add eggs, egg yolk, and vanilla extract and stir until well-combined. 1 large egg + 1 egg yolk, 1 ½ teaspoons vanilla extract.

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1 1⁄2 cups self rising flour. 1 cup corn flakes, crushed. 1 1⁄2 cups pecans, chopped. Cream together shortening, sugar, eggs and vanilla. Add dry ingredients and mix well. Roll into 2 inch balls. Bake at 350 degrees F for 9-11 minutes. Cool on wire rack.

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Turn the mixer to low and add the cornflakes and flour until just blended. Add the pecans and mix until evenly incorporated. Using a medium (2 tablespoons) size cookie scoop, divide the dough and place on the lined baking pan, 3 inches apart. The cookies will spread during baking.

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Cream shortening, brown sugar, eggs and vanilla. Add flour; mix well. Add cornflakes and pecans; mix well. Drop by teaspoonful on a cookie sheet treated with non-stick spray. Bake at 350 degrees for 10 minutes. Let Chewy Pecan Supreme Cookies recipe cool and serve.

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Instructions. Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat. Combine the melted butter and pecans in a medium sized bowl and toss to coat. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted. Set pecans aside to cool.