There is no chocolate in these cookies. I debated this decision. I agonized over this decision. I was pretty sure I didn't want chocolate in them, but no chocolate? Sacrilege! I even went as far as to make the cookies and taste test the dough without chocolate to make sure that the flavor was what I wanted. It was. These cookies are so delicious, and the pecans and caramel are perfect with the browned butter. Even a friend who was super skeptical about the pecans in these cookies absolutely loved them. I think you will too. Note: If you don't need this many cookies (are you crazy?!) you can cut the recipe in half.
Browned Butter Caramel Pecan Cookies
2/3 cup (10 2/3 Tablespoons) butter, room temperature
2/3 cup (10 2/3 Tablespoons) shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups all purpose flour
1 cup bread flour
1 teaspoon baking soda
1 teaspoons salt
1 cup caramel bits
1 cup chopped pecans
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Place the butter in a shallow saucepan (one with a light colored bottom is best so you can see the progress of the browning). Heat the butter over medium-high heat until melted and bubbling. Continue cooking the butter, swirling the pan, or stirring occasionally to see how the butter is cooking. Cook the butter until it reaches a golden brown color. Remove from the heat and let cool to room temperature.
In a large bowl, cream together the browned butter, shortening, granulated sugar, and brown sugar until smooth. Beat in the eggs, vanilla, and milk until well blended. Add the flour, bread flour, baking soda, and salt, and beat until just combined.
Scoop the dough into 1 tablespoons size balls and place on the prepared baking sheet. Bake for about 10 minutes, or until golden brown at the edges. Remove cookies from the oven and transfer to a cooling rack to cool completely. Makes about 6 dozen cookies.
Enjoy! -Cardamommy
0 comments :
Post a Comment