Butter Pecan Cookies

Page: https://bakerbynature.com/butter-pecan-cookies/

| Course Type: Cookies/Bars

(1 review)

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Recipe Review

These should be called BROWN Butter Pecan Cookies - because of the browned butter these really shine. I was worried they would spread due to the melted butter and after reading the reviews I was convinced a bit more flour would be necessary for the thick chewy cookie pictured on the blog. I added about 1/4 cup bread flour (trick I often borrow from Flour Bakery) and the cookies were rich,buttery, thick and delicious! I used Ashley's method for double scooping which created enormous cookies. Next batch I may just make heaping scoopfuls. Also I was running a bit short on butter so I toasted my pecans in a combination of butter and bacon fat.

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