Butter Pecan Cookies

My sweet husband is lactose intolerant and can't eat one of the things he loves most - Butter Pecan ice cream. So when I saw a Pinterest pin for these cookies, I knew I had to make them so he could crumble them on some lactose free vanilla ice cream. All I did for my recipe was to take my chocolate chip cookie recipe and swap chocolate chips for butterscotch chips and pecans (1 cup of each). They were pretty great, I won't lie.

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Coconut Oil Chocolate Chip Cookies

These were a-ma-zing. Will never make another way. Ever. Will also use gluten free flour next time.

Ingredients:

1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg, room temperature
teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour, baking powder and baking soda. Set aside.

In another bowl, cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well combined. Gradually pour in dry ingredients, beating until well incorporated after each addition. Stir in chocolate chips.

Scoop out balls of dough onto prepared cookie sheets, spacing them 2 inches apart from one other.  I prefer to use a cookie scoop and parchment paper on my cookie sheets.

Bake for 10 minutes, or until edges are just starting to turn light brown. Let cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Note: The coconut oil is sweet, so sugar is reduced. I think mine were a little too sweet, and will probably reduce granulated sugar and brown sugar a smidge next time.

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White Chocolate Macadamia Nut Cookies

Ingredients

• 3 cups all purpose flour
• 3/4 cup granulated sugar
• 1 cup light brown sugar, packed
• 3/4 cup unsalted butter, softened
• 2 large eggs
• 1 TB vanilla extract
• 1/2 tsp almond extract
• 1/2 tsp baking soda
• 12 oz white chocolate chips
• 1/2 cup chopped macadamia nuts

Directions

1. Preheat oven to 350F. Line baking sheets with parchment paper. I used 6 baking sheets.
2. In bowl of stand mixer using paddle attachment, cream butter and sugar until smooth. Add eggs, vanilla and almond extracts and blend.
3. In a separate bowl, whisk together the flour, and baking soda. Combine  the flour mixture with the butter/sugar mixture.
4. Fold in white chocolate chips and macadamia nuts.
5. Use small cookie scoop and place on parchment paper.
6. Bake for 10 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, will set while cooling.

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Mother's Cookies

Also known as thumbprint cookies. These cookies are a Christmas tradition in our household. My Gigi used to make them, and now all the kids and grandkids get together and bake these each Christmas. Think pecan sandie with almond flavored icing. Noms.

Cookies
¼ cup sugar
1 cup butter, softened (Do not sub light butter or shortening in this recipe)
2 cups plain flour
1 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped pecans

Icing

1 ½ cup powdered sugar
1 teaspoon almond flavoring
Enough water to make medium, pourable consistency (I like mine on the ticker side so it doesn't run off the cookie and look messy)
Red and green food coloring

Preheat oven to 300 degrees. Cream sugar and butter. Beat in flour, vanilla and salt. Stir in pecans. Drop by small teaspoons onto cookie sheet. Make thumbprint. Bake for 20 to 30 minutes. Cool. Fill with red and green icing.

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Oatmeal White Chocolate Cherry Cookies

They are even more delicious than they sound or look. Here's the original recipe, and below is my modified version. I didn't have shortening (and don't really like baking with it) so I doubled the butter. Also, while I like butterscotch, I thought there were a lot of flavors in this cookie, so I decided to try it with just white chocolate chips (doubled to make up for missing butterscotch). I would add more cherries next time too.

 

Ingredients

• 1 cup butter
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 Large Eggs
• 1 Tbsp vanilla
• 2 cups All Purpose Flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1-1/2 cups quick cooking oats, uncooked
• 1 cup dried cherries (would increase to 1-1/2 cups next time)
• 1cup white chocolate chips

Instructions

1. Heat oven to 375. Line baking sheets and set aside.
2. In a large bowl, beat butter and shortening at medium speed until creamy. Gradually mix in both sugars. Add eggs and vanilla and continue to beat well.
3. Combine flour and next three ingredients in a small bowl. Gradually add dry ingredients to butter mixture. Beat until well blended. Stir in cherries and both chips.
4. Scoop dough by tablespoon full onto baking sheets. Bake for 8 minutes or until lightly browned. Cool for one minute on baking sheet before transferring to a wire racks to cool completely.
5. Makes 48

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