White chocolate pecan nuts and salted butter cookies

This fabuleous recipe comes from the mouth watering book by Alice Medrich "Chewy, gooey, crispy, crunchy, melt in your mouth cookies".

Actually I switched butter for salted butter and dry roasted salted macadamia nuts for pecan nuts.

You can keep them for up to a week in an airtight container (if by chance they last more than one day!!!) they're still chewy crunchy licious !!!

Yields : around 20 good size cookies

Here's what we need :

3/4 cup rolled oats, 3/4 cup flour, 1/2 teaspoon baking soda, 8 tablespoons salted butter melted and still warm, 1/3 cup sugar, 1/3 cup brown sugar, 1 teaspoon vanilla extract, 1 large egg, 1 cup chopped pecan nuts, 1 cup chopped white chocolate.

3 hours.

Here's what we do :

Pulverize the oats in a blender until fine.

Add the flour & baking soda and pulse to combine. Put aside.

In a large bowl, combine the melted salted butter with sugars & vanilla extract.

Whisk in the eggs.

Stir in the flour mixture just until all of the dry ingredients are moistened.

Stir in the pecan nuts & white chocolate.

Cover & refrigirate for 2 hours.

Preheat your oven at 325°F.

Remove the dough from the fridge, scoop the dough and place about 2 inches apart on the ungreased pan.

Bake until the cookies are deep golden brown, 13/15 minutes.
                                                                                                                                  Relax, savour & share!

1 comment:

  1. You have my favourite ingredients in these cookies, pecans and white chocolates.I adore white chocolate, and have stopped stocking it for baking projects as I can never resist sneaking some.