Sunday, January 25, 2015
The toasted Pecans are really tasty in this cookie. I also added some pecan flavoring along with the vanilla extract which gives the cookies a strong nutty taste.
I had to pay attention when baking these because the cookie sheets need rotated half way through baking.
1 C salted butter, softened
3/4 C granulated sugar
3/4 C packed brown sugar
1 t vanilla extract
1 t Lorann Pecan Fountain Ice Cream Flavoring
2 c flour
1 t baking soda
1 t salt
1/2 t baking powder
5 pkgs instant Cinnamon & Apple oatmeal
1 C white chocolate chips
1/2 C sweetened coconut
1 C roasted pecans
Preheat oven to 350 degrees
Place pecans halves on cookie sheet and bake in 350 degree oven for 10 minutes or until golden brown. Chop nuts into bite size pieces and set aside.
Cream together butter and the sugars until light and fluffy. Add in eggs, one at a time mixing well after each egg. Beat in vanilla and pecan flavoring.
Add flour, baking soda, salt and baking powder and mix until combined. Add in oatmeal, white chocolate chips, coconut and toasted pecans and mix just until combined.
Place cookies 3 inches apart on greased cookie sheets ( I did not grease, I used parchment paper on my cookie sheets). Bake for 12 minutes rotating trays half way through baking. Place cookie tray on wire rack to cool for 5 minutes before transferring cookies to wire racks to finish cooling.