White Chocolate Chip Pecan Cookies

One of my favorite things is warm dessert fresh out of the oven. I bake often because of my son’s food allergies, and also because baking my own treats is more economical than purchasing them from the bakery section (typically, there are exceptions). I can bake 2 dozen white chocolate chip pecan cookies for $4.95, making this one of my more expensive recipes, however, I almost always have flour, oil, baking soda, sugar, and vanilla flavor so I still do not spend much at the time I choose to bake these cookies. The pecans and white chocolate chips make this recipe more expensive than most of the recipes I use so I consider this a splurge recipe, in particular because I use all of the pecans.

Pepperidge Farm sells 16 White Chocolate Chip Macadamia Nut Cookies for $2.99. Betty Crocker sells the cookie mix for $1.99 but you still have to buy eggs and butter, if this is already on your list this might be a better choice as it yields 2 and 1/2 dozen cookies. I don’t buy eggs normally and my youngest can’t eat the cookie mix anyway, so it doesn’t work for me.

Today, I want to share one of my favorite recipes. This is my take on white chocolate chip macadamia nut cookies, macadamia nuts can be a little hard and I don’t always want them so I came up with this recipe. Believe me they are delicious!

Yummm!

Preparation time: 15 minutes      Cook time: 10-12 minutes       Yield: 2 dozen cookies

​2 sticks butter

2/3 cup light brown sugar packed

1/4 cup granulated sugar

1/2 tsp vanilla flavor

1/2 tsp baking soda

1 tbsp oil

2 cups all-purpose flour

6-8 ounces white chocolate chips

1/4 cup chopped pecans
Preheat oven to 375°

Cream together butter and sugar until smooth. Add baking soda, vanilla extract, and oil mix until fully blended. Mix in flour a little at a time until fully blended. Add white chocolate chips and pecans, mix well. Roll into balls and bake for 10-12 minutes.

The first batch, which I let cool just for this photo.

Let them cool for 10 minutes. I never wait that long to enjoy them, but you should before you put them in a container in order to allow them to fully set.

*Due to Avery’s allergies I take a portion of the dough out before adding in the chocolate and pecans, this is an option for those with nut and dairy allergies. I use margarine to limit the milk content as I don’t like to use vegan butter because of the soy in it. You can use a light margarine like Blue Bonnet Light to make the recipe totally vegan or Earths Best if you like vegan butter, however you made need to add a little more oil.

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