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Pecan Double-Chip Cookies

 Pecan Double-Chip Cookies
I created this recipe one day when I decided to revise a family favorite. My kids loved the variation, and I've been making these cookies this way ever since.
24 ServingsPrep: 20 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup milk chocolate chips
  • 3/4 cup peanut butter chips
  • 3/4 cup English toffee bits or almond brickle chips
  • 3/4 cup flaked coconut
  • 2/3 cup white baking chips

Directions

  • In a large bowl, cream shortening and sugars. Add eggs, one at a
  • time, beating well after each addition. Beat in vanilla. Combine the
  • flour, baking soda and salt; gradually add to the creamed mixture
  • and mix well. Stir in the remaining ingredients.
  • Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at
  • 350° for 12-14 minutes or until golden brown. Remove to wire
  • racks. Yield: 2 dozen.

2 of 2

Pecan Double-Chip Cookies (continued)

Nutritional Facts: 1 cookie equals 353 calories, 21 g fat (7 g saturated fat), 23 mg cholesterol, 182 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.