Brown Sugar Walnut Pecan Cookies

Does this thought cross your mind ever when you eat chocolate chip cookies with nuts, “God, this would be so good with no chocolate chips?”  I found this awesome recipe online, and it was quite the hit.

Brown sugar nutty goodness

The folks at the office gobbled these up and sang their praises.   It’s time for treatses, mofos. Let’s do this!

Not too sweet, with that salty finish!

 

 Oh, yeah, baby. Give me some of that.
Can't resist....

 

Walnut Pecan Brown Sugar Cookies
Yields 20
Seriously amazing cookie: nutty, salty, not too sweet. YUM!
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Prep Time
20 min
Cook Time
13 min
Prep Time
20 min
Cook Time
13 min
311 calories
30 g
43 g
21 g
4 g
7 g
64 g
157 g
17 g
0 g
13 g
Nutrition Facts
Serving Size
64g
Yields
20
Amount Per Serving
Calories 311
Calories from Fat 176
% Daily Value *
Total Fat 21g
32%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 43mg
14%
Sodium 157mg
7%
Total Carbohydrates 30g
10%
Dietary Fiber 2g
7%
Sugars 17g
Protein 4g
Vitamin A
6%
Vitamin C
0%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Cookies
  2. ½ lb unsalted butter (2 sticks), room temp.
  3. 1½ cups dark brown sugar, packed
  4. 2 large eggs
  5. 1 tsp vanilla extract
  6. ¾ tsp baking soda
  7. ¾ tsp salt (table salt, not Kosher salt)
  8. 2½ cups all-purpose flour, sifted
  9. 3 cups total chopped walnuts & pecans
For the topping
  1. Flaked Kosher salt
Instructions
  1. Heat the oven to 360* (or 375* convection). Get out your cookie pans and parchment paper, and your 2 oz. scoop.
  2. Toast the nuts. For reals. Don't skip this part, you will be very sorry. (Just plop them on the paper lined pan and toss 'em in the oven for five minutes once it's heated. Trust me.)
  3. Cream the butter. Add the brown sugar and vanilla and cream it until it goes a shade lighter. Do this for longer than you think you need to. Add both the eggs, and cream it some more - seriously, like two minutes. Until it is a fluffy dream.
  4. While that's going, sift the flour, salt and soda. Dump in the wet, mix til combined. Dump in the nuts. Mix til combined.
  5. Scoop 6 to a tray lined with parchment using the 2 oz scoop. Sprinkle with the kosher flake salt.
  6. Bake 13 minutes.
  7. They should be puffy and browned around the edges.
Notes
  1. These are mondo sized-cookies. You'll get about three dozen if you make them normal sized. Just use a 1oz scoop, or a pair of tablespoons.
beta
calories
311
fat
21g
protein
4g
carbs
30g
more
Adapted from From About.com's Culinary Arts section
Bucket of Yum http://bucketofyum.com/

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