Pecan Crispy Cookies

When you think of the most wonderfully textured cookie, what do you imagine? I know I visualize something soft & tender, yet chewy & chunky. If we're on the same wave length then you should make a batch of these Pecan Crispy cookies. The "crispy" part isn't to indicate that they are burnt or brittle, but they actually have Rice Crispy cereal in them, so you get an actual crackle in each bite ALONG with the chewiness.

Note to self and readers: Dunk these cookies in a glass of milk for an optimal cookie eating experience.

Ingredients & Recipe: (makes about 6 dozen)
Printable Recipe

• 1 cup butter, room temperature (not melted)
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp. vanilla (or "butter-nut flavoring"- I couldn't find this so I used vanilla)
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 cups quick-cooking oats
• 1 1/2 cups Rice Crispy cereal
• 1 cup chopped pecans, toasted lightly

To begin, begin to cream together the butter and sugars in a large bowl until fluffy (easiest way is to use a handheld mixer). Add in the eggs and vanilla, continuing to beat until smooth-these are your "wet" ingredients. Combine the "dry" ingredients in their own small bowl (flour, baking powder, baking soda). Mix the "dry" ingredients into the "wet" ingredients with a wooden spoon, until well combined. Next, stir in the oats, cereal and nuts.

Tear off 4 pieces of plastic wrap. Shape the dough into 4 equal logs (each about 8-inch long rolls). Wrap them in the plastic wrap and chill in the refrigerator, about 2 hours.

Once dough is chilled, preheat your oven to 325 degrees and lightly spray your cookie sheets (or use my favorite Silpat baking mats). Cut each log into 1/4-inch thick slices. Place each piece about 2 inches apart on the cookie sheet and bake 10 minutes, until borders are light brown. Once you remove the cookie sheet from the oven, let it sit for about 5 minutes to let the cookies set. Transfer to a cooling rack.

You Could Also Try...

• Use walnuts, cashews, hazelnuts... just be sure they are lightly toasted before you incorporate them into the cookie dough.
• Toasting Nuts: Spread your chopped nuts evenly over a cookie sheet and toast in the oven at 400 degrees for 5-8 minutes. You could also use the small tray in your toaster-oven, but it gets hotter in there so turn it to 350 and check on the nuts contantly until golden, about 3-5 minutes. You can also try toasting the nuts in a skillet, over medium-high heat for 5-7 minutes.