1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups chopped pecans
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Use a fork to gently flatten each cookie and create a crisscross pattern on the surface.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Variations & Tips
For a touch of spice, try adding a teaspoon of cinnamon or nutmeg to the dough. If you’re a fan of chocolate, sprinkle in some mini chocolate chips along with the pecans. For a more pronounced nutty flavor, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the dough. If you prefer a softer cookie, reduce the baking time slightly, keeping an eye on the edges to ensure they don’t over-bake. For a festive twist, drizzle the cooled cookies with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract.
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