These fat, luscious cookies require planning ahead, as the dough needs to chill overnight, at minimum. The dough can also be frozen. The baked cookies keep very well thanks to the addition of corn starch. Note that you can omit the bread flour and use all-purpose alone, but the cookies won't be quite as thick and chewy.
Course: Dessert, Snack
Author: Beth Cato
1/2cupunsalted butter1 stick, softened
1large eggroom temperature
2Tablespoonscream or half & half
1Tablespoonpumpkin pie spice
pinchsaltonly needed if pecans are unsalted
In a big bowl, cream together the butter, brown sugar, white sugar, egg, vanilla, and honey. Mix for several minutes, until completely combined and fluffy. Add the cream and mix again.
Scrape down the bowl, then add the dry ingredients: both flours, pumpkin pie spice, corn starch, baking soda, and salt. Blend until just combined. Fold in the pecans.
Wrap the dough in plastic wrap and set in fridge to chill overnight or for several days. Dough can also be frozen.
Preheat oven at 350-degrees. Use a tablespoon scoop or spoon--this will allow for big chunks of pecans--to dole out dough onto the pan. Flatten each dough ball slightly, as they will not spread much, and also try to avoid having pecan pieces on the very bottom, as they might burn.
Bake for 9 to 10 minutes, until the cookies have set tops. Let the cookies cool on the sheet for 10 minutes, then transfer to a rack to finish cooling.
Cookies will keep for at least a week in a sealed container at room temperature.