Chewy Pecan Cookies Recipe

4.5 4 7
Chewy Pecan Cookies Recipe
Chewy Pecan Cookies Recipe photo by Taste of Home
Publisher Photo

Chewy Pecan Cookies Recipe

Read Reviews
4.5 4 7
Publisher Photo
Oatmeal cookies were always my son's favorite when he was small. I wanted to send him some recently, but I couldn't find the recipe. So, I got out the ingredients and made my own. My family thought they were the best I've ever made! The pecans add a real Southern touch. —Janice Jackson, Haleyville, Alabama
Recommended: Top 10 Coconut Recipes
MAKES:
30-36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
30-36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie or apple pie spice
  • 2 cups quick-cooking oats
  • 2 cups raisins
  • 1-1/2 cups chopped pecans

Directions

In a large bowl, cream butter and sugars. 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. Remove to wire racks to cool. Yield: 5-6 dozen.
Originally published as Chewy Pecan Cookies in Country October/November 1994, p49

Nutritional Facts

2 each: 199 calories, 10g fat (4g saturated fat), 32mg cholesterol, 161mg sodium, 27g carbohydrate (16g sugars, 2g fiber), 3g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie or apple pie spice
  • 2 cups quick-cooking oats
  • 2 cups raisins
  • 1-1/2 cups chopped pecans
  1. In a large bowl, cream butter and sugars. 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.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool. Yield: 5-6 dozen.
Originally published as Chewy Pecan Cookies in Country October/November 1994, p49

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sissy546 User ID: 2560292 23327
Reviewed Dec. 2, 2013

"kathidahl, the yield is 5-6 dozen and the servings are 30-36 so that equals two cookies per serving.

I haven't tried these yet, but plan to for this Christmas."

MY REVIEW
kathidahl User ID: 1718596 23598
Reviewed Sep. 21, 2013

"The recipe says 5-6 dozen, the yield 30-36...what do these mean??"

MY REVIEW
mizflip User ID: 5893621 23597
Reviewed Apr. 27, 2013

"Looking to use up some quick cooking oats I had on hand - this fit the bill - cut recipe in half - used craisins and walnuts - delish."

MY REVIEW
kayakbabe1 User ID: 1292154 10042
Reviewed Sep. 22, 2011

"If you need something to get you in the mood for Autumn, try these wonderful, moist & flavorable cookies! A five star recipe!"

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