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Butter Pecan Cookies

Butter Pecan Cookies

Butter Pecan Cookies

If you’re the kind of person who likes the combination of sweet and salty, then this is the right cookie for you. These butter pecan cookies have a unique salt and sugar coating on the outside, creating a perfect balance of salty and sweet. These cookies will make for a nicely festive holiday treat. In fact, they’d work well for Halloween, Thanksgiving, and Christmas.

Butter Pecan Cookies

Butter Pecan Cookies

INGREDIENTS

  • 1 cup Butter, Unsalted, Melted, Should be cooled so that it’s warm and not very hot
  • 1/2 cup Granulated sugar
  • 1 cup Brown sugar
  • 2 Eggs, Large
  • 1.5 tsp Vanilla extract
  • 2.5 cups All-purpose flour
  • 1 tsp Cinnamon powder
  • 1 tsp Cornstarch
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1.5 cups Pecans, Roughly chopped, Unsalted, Preferably toasted
  • 1/2 cup Toffee bits, Optional

INSTRUCTIONS

  • In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
  • Add eggs, vanilla extract and mix until smooth.
  • Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
  • Mix in pecans and toffee bits until evenly distributed.
  • Chill dough for 30-45 minutes to make it easier to handle.
  • Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
  • Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don’t usually do it but my Mom does it.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be “poofy” in the center and deflate as they cool. If they don’t deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!

Filed Under: Christmas, Cookies, Halloween, Holidays, Recipe

September 27, 2017 by Dawn Mikesell Leave a Comment

I’m picky about my chocolate chip cookies. I like them chewy, but not flat. I’m not exaggerating when I say I searched for the perfect chocolate chip cookie recipe for 15 years. I really liked the flavor of the recipes that called for all butter, versus a butter/shortening combo or all shortening. The problem with all butter is that butter has a low melting point. That’s why cookies spread with butter. Shortening has a higher melting point, so that’s why a lot of recipes will call for a combination of the two.

Now, I understand that we all have different ideas of what makes the perfect cookie. Some like them thin, some like them thick. Some like them chewy and some like them crunchy. So, this may or may not be the method for you. But if you like a chewy, semi-thick cookie, then you’ve come to the right spot.

How to Keep All-Butter Cookies from Spreading

One day I was trying out yet another chocolate chip cookie recipe (I was still on the hunt for the perfect one) when I serendipitously discovered something that kept my all-butter cookies from spreading too much. 

So, what is my little secret, you ask? Get ready for it… Cream the butter with the sugars for 4 minutes. That’s it. It’s so simple and makes perfect sense. 4 minutes of creaming. Time it. It almost seems excessive, but believe me it’s not. The longer you cream the butter and sugars, the more the sugar can cut into the butter, creating little air pockets and lightening it up.

These cookies spread the perfect amount and are perfectly chewy, moist, thick circles of yummy-ness.

I’ll give you my favorite recipe, but you can try this trick on your favorite recipe and see what a difference it makes.

[yumprint-recipe id=’7′] 

How to Keep All-Butter Cookies from Spreading

Filed Under: Cookies, Recipe

May 3, 2017 by Dawn Mikesell Leave a Comment

There is nothing greater than a warm and delicious golden-brown co0kie that is just what the sweet tooth ordered. Now, take a mental picture of that cookie in your mind. Ask yourself this question: is your favorite oatmeal cookie perfect on its own without chocolate chips or raisins? 

We have been having this debate at Kitchen Kneads for a while now, and we decided to take sides and let you decide: To Add or Not to Add? That is the Question!!

oatmeal cookies

Why Dried Fruit and Chocolate Chips Ruin Oatmeal Cookies

By Brian Child

In order to settle this debate, we first have to rank these add-ins in the severity of the atrocity they are. Dried fruit I admit is pretty popular with a lot of you and the removal of this item just oozes controversy. Many of you take the issue of it’s removal to the same level of what is covered and not covered in your State Sponsored Healthcare Plan.  Let’s boil this down to how to ruin a perfectly good oatmeal cookie recipe. Well, let’s add some dried, rubbery fruit to it! I say no, no, no!

Dried fruit has plagued the oatmeal cookie like a locust contaminates grain. Dried fruit stifles food and limits its true potential. I mean think about it, do you add dried fruit to your pizza? No, you don’t so why would you add that rubber to your cookies? After all, when you add it, you are just making a fluffier version of fruit cake.

I firmly believe that’s why people don’t cite the Oatmeal Cookie as their favorite and it is diminishing in popularity vs. other non-fruit bearing treats. Just like the fruit cake.

Now, let’s talk about chocolate chips. Some might say that a smart baker will often utilize the “swap raisins for chocolate chip” technique. This swap might have done more harm that good. Dried fruit and chocolate chips are way too similar visually to the finished cookie. I always have to take a second glance because I can’t tell if they are using dried fruit or chocolate chips and there is no way this purist will take that chance.

The bottom line is this: We don’t call Oatmeal Cookies “Oatmeal and Chocolate Chip Cookies” and we should just leave the dried fruit and raisins out and start to enjoy a great cookie as our Heavenly Father intended it – on its own. Try this version for the purists:

[yumprint-recipe id=’3′]

Why Raisins and Chocolate Chips Bring Life to Oatmeal Cookies

By: Dawn Mikesell

Until the past 8 or so years, I was not a fan of raisins in anything baked. That was before a fellow co-worker of mine baked up some of her grandma’s oatmeal raisin cookies. I tried one even though I “knew” I wouldn’t like it. But you know what? It was so good! I ate another one. And then another one. From that moment on, I’ve been a fan of not only oatmeal raisin cookies but also of raisins baked in most things. Like Irish Soda Bread.

Now, I have to admit that I also am not a fan of the plain old oatmeal cookie. Growing up, my mom always added chocolate chips and butterscotch chips. Adding things takes the bland out and adds so much more flavor to the cookies.

Oatmeal Cookies To Add or Not To Add

Oh, and let’s not forget that raisins and other dried fruits are packed with nutrients. I’d consider oatmeal cookies one of the more healthy cookies out there. I’m not going to call them straight-up healthy because of all the sugar in them, but they’re loaded with heart-healthy oats. So why not add some more healthy-ness? Raisins are high in potassium, fiber, B vitamins, and iron. You could add dried blueberries for a good source of vitamins K and C and manganese. Dried cranberries would also be super to add. They provide vitamins C, K, and A as well as pantothenic acid, which helps your body metabolize proteins, carbohydrates, and fats.

So yes, add away! Dried fruits are amazing additions for not only flavor, but also nutrition. Chocolate chips may not exactly be the most nutritious choice, but who can resist chocolate in anything? Okay, maybe I wouldn’t add chocolate to my salmon, but there’s no reason not to add them to oatmeal cookies.

Here’s my favorite recipe. Try it. I know you’ll love it.

[yumprint-recipe id=’4′]Oatmeal Cookies To Add or Not To Add

Filed Under: Cookies, Healthy Eats, Recipe Tagged With: oatmeal

April 29, 2017 by Alan Crane Leave a Comment

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Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients.

We are Utah’s premier baking and cooking resource!

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[email protected]

 

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Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 [email protected]
Kitchen Kneads Ogden, UT Kitchen Supply Store

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