Pecan Crunch Cookies


I love cookies and they are Jerry's and my go to snack when we need a sweet. It can be late at night and we will whip up a batch just to have warm cookies. We love these so much we seem to always have them in the cookie jar.

Pecan Crunch Cookies--Jacqueline Gillam Fairchild

2 cups flour

½ tsp baking powder

½ tsp salt

1 tsp baking soda

1 cup avocado oil (can substitute olive oil)

1 cup brown sugar

1 cup white sugar

2 eggs-room temp

1 tsp vanilla

1 cup coconut

1 cup pecans

Mix flour, baking soda, baking powder and salt together.

In a separate bowl, cream oil, and sugars until fluffy. Add eggs and vanilla and beat in. Slowly add dry ingredients. Mix in coconut and pecans.

Preheat the oven to 375 or if using an Aga, use the middle rack of the baking oven. Line two cookie sheets with Silpats. Divide dough in half. With an ice cream scoop, make 11 cookies per cookie sheet. Bake 15-20 minutes until golden brown. The cookies will puff up and then collapse creating a crisp yet chewy cookie. Makes 22. We all know how good avocado oil is for us and when used in baking it adds a buttery taste.

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