Monday, October 25, 2010

Pecan Cookies

Pecan Cookies
Makes approximately 4 dozen small cookies

1/2 cup butter, room temperature
1/2 cup sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup regular oatmeal
2 cups chopped pecans

Optional (use one or more of the following if you like, cutting the amount of chips in half if you use both):
2 teaspoons freshly grated orange zest
12 ounces chocolate chips
12 ounces butterscotch chips

Preheat oven to 350 degrees Fahrenheit.  Using a mixer, beat the butter until it is light and fluffly.  Add the sugars, salt and vanilla, mix well.  Stir in the eggs.  Sift the flour, baking soda, cinnamon, nutmeg, and cloves and gradually add to the mixture, stirring to incorporate with the moist ingredients.  Stir in the oatmeal, pecans, and any of the optional ingredients you are using.

Drop the dough by the spoonful onto a baking sheet and bake for 8 to 9 minutes.  Allow them to cool and firm up on the pan for a couple minutes before transferring them to a baking rack to cool.  Store in airtight container.  They will stay fresh on the shelf for a few days or in the freezer for a few weeks.