You Won’t Believe What The Secret Ingredient In These Are
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My dad cannot eat chocolate because of his arrhythmia. The caffeine in chocolate alters his heart in a way that can be very detrimental for him. He has even passed out because of eating a bit of chocolate. So, for that reason, we always try to look for recipes that cut back on the chocolate. Instead of making brownies for dessert, we make cheesecake. Instead of making chocolate chip cookies, we make sugar cookies. These little habits help my dad stay healthy and all of us as well.
I am a lover of cookies so I am always looking for a new and improved recipe that is different than the last I made. I love the classic chocolate chip cookie, but sometimes I just feel like enjoying a nice oatmeal cookie or raisin bran. I know, it is weird, but I get bored easily. I need to switch it up.
That is how I found this recipe that really helps me satisfy my cravings. It is a bit strange, very nutty and totally delicious! I know it is not everyone’s cup of tea, but I love all kinds of nuts, so this is a perfect cookie. Give it a try, whether you are a nut lover or not. You might find yourself becoming one!
Photo and recipe courtesy of Sally’s Baking Addiction.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you’d like, feel free to add white chocolate chips.
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The instructions say nothing about how to brown the butter. What a joke this website is. So many mistakes.
SJ,It’s in the first line of the directions:In a 300F degree oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes.
SJ I’m really sorry I thought you were talking about the nut I apologize .
You can make these using a Betty Crocker Butter Pecan cake mix
1/2 cup oil
1 cup chopped pecans
1 bag of Heath Brickle
Mix and bake 350 degree oven
for 10-12 mins.
Don’t over bake or they will get hard
So easy and they are delicious.
Seems I’ve missed the part where you brown the butter??? Read thru twice but can’t locate those instructions -???
These sound delicious, but where in the recipe does it tell you to brown the butter; and, once it is browned, how is it possible to beat it until it’s smooth and creamy? Once it is melted, how can it be beaten to be smooth and creamy? Just my curiosity!!
I was intrigued by the browned butter cookie description…yet see no reason for it in the recipe.
There are also 2 added chip or nut type things in the picture. It looked at first glance to be butterscotch chips and Craisens…but I thought one of them might be the browned butter…and then the recipe clearly calls for toasted pecans….but the picture does not seem to fit the recipe.
What’s the secret ingredient???? And , the instructions don’t say anything about browning the butter. Am I missing out on something?
Description mentions the depth of flavor the “secret ingredient”; brown butter; gives cookies, but the recipe directions the butter is simply softenex butter, not browned, and creaming method is used???
Like the sound of the cookies but instructions unclear, would like to have correct receipe
Don’t you people know what ‘Brown Sugar’ is compared to ‘white Sugar’, My, My.
Right back at you. In the paragraph the recipe submitter wrote, it absolutely says “This one is a classic butter pecan cookie, but what makes it really great, is that the butter is browned. That does not mean that it is burnt, but it does have a little depth of flavor that would not be there if say, you just melted the butter”. No one asked about the brown sugar. Jeesh……
No brown butter..it says brown sugar
Yep, we don’t brown the Sugar, it comes packaged as Btown Sugar.
In her description of the cookies. She does say browned butter. Not burnt but browned melted butter. Then there is no mention of doing this anywhere else.
Browned butter????? At what point do we brown the butter?!
I popped over to the Sally’s Baking Addiction website that is quoted above. It says, “butter is where most cookie recipes begin. It has several jobs, including keeping the cookies tender and also imparting flavor. As today’s butter pecan cookies bake, the milk proteins inside of the butter begin to brown– giving these cookies a nutty flavor.” https://sallysbakingaddiction.com/2014/12/03/butter-pecan-cookies/
I came across a similar Browned Butter Cookie recipe in 2005 or 2006. Melt 2 sticks of land o Lakes butter in a saucepan. Allow the butter to come to a boil. The butter will begin to bubble then foam. Stir gently to check the level of browning. adjust heating temperatures so that it doesn’t brown too fast or burn. Pour the browned butter into a heat proof bowl. Add the brown sugar and the white sugar. Use a mixer to combine and cool the butter tmperature down. about 5 minutes. Then procede with next steps.
I forgot to mention this from the recipe: the foaming part of the process recedes as it browns a light golden browned color. The butter shouldnt be too brown. Also, reserve back 1/3 cup of the butter (this is from memory, sorry!) to use for making a drizzle frosting if desired. I tried it that way once. They were delicious with out it!
My oldest son is allergic to chocolate and we made cookies swapping out the chocolate chips for carob chips.
Where are the directions to making them? This isn’t a recipe, it’s a list of ingredients and not a good one I might add. How many cups of this or that etc? I was looking forward to trying them, so much for that idea
Looks to me like all of the ingredients are cookie ingredients! Didn’t see a “secret ingredient”! These look like they taste fantastic. I do wish that sensationalism was not used in recipe pages.
If you are a cook,then you KNOW.. (common sense) just melt the bitter in a pan and keep stirring till it is brown,but not burnt…lol