Do you love the combination of pecans and toffee as much has I do? I’m always looking for recipes where I can add pecans. I buy them in bulk since I go through them so quickly. These extra large cookies are packed with loads of delectable pecans and buttery toffee bits and a whole bunch of other goodies that make them absolutely irresistible. A sprinkle of sea salt just before you pop them in the oven enhances their flavor and enhances all the sweet ingredients.
I think these might just be one of my all time very favorite cookies. Not too sweet and loaded with everything but the kitchen sink. They’re soft and chewy with a surprising crunch as well. I love the contrast of textures and flavors in these cookies. Once you try them I bet they will become one of your favorites too!
Place flour, baking soda and salt in a large mixing bowl.
Stir to combine. Set aside.
Cream together softened butter, sugar, and brown sugar in the bowl of a stand mixer.
Beat on high speed until it becomes light and fluffy, about 3-4 minutes.
Add the egg and vanilla and combine with the creamed butter and sugars.
With mixer on low speed, slowly stream in all of the oil.
Increase speed to high and keep blending until it’s completely incorporated with the other ingredients, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
Reduce speed to low again and slowly add dry ingredients to the bowl.
Keep mixing until the flour mixture is fully incorporated and you have a smooth batter.
Using a wooden spoon or rubber spatula, stir in chopped pecans, rolled oats, shredded coconut, toffee pieces, crispy rice cereal, and white chocolate chips.
Using a cookie dough scoop, scoop dough out onto a cookie sheet and refrigerate dough for 2 hours.
Preheat oven to 325℉.
Transfer refrigerated balls of dough onto a silpat or parchment lined cookie sheet about 2 inches apart. Do not crowd cookies, they will spread while baking.
Sprinkle the top of each cookie with a pinch of sea salt. This is what the cookies will look like with just a few flakes of salt on them after they come out of the oven. Those few flakes make significant difference in their flavor. So don’t forget to add them to the top of each cookie before you pop the in the oven.
My favorite is Maldon Sea Salt which is a large flake sea salt. Maldon is not typically used during the cooking process, it is typically used as a finishing salt. It’s usually added at the end of cooking a dish or baking as a final seasoning to enhance the overall flavor of what you are cooking or baking. Just a few flakes on each cookie really enhances their flavor. It produces that wonderful contrast of sweet and salty flavors that’s so pleasing to the palate. You could also substitute with another large grain salt such as a coarse Pink Himalayan salt or Kosher salt would also work and be delicious. Just a few flakes of salt on top of each cookie is all you need to enhance the flavor. Remember less is more; the goal is to enhance the sweetness not dominate the flavor with an overpowering salty taste.
Bake for 16-20 minutes or until cookies are a light golden brown along the edges. Cookies should still be very soft in the middle.
Remove from oven and allow cookies to cool for 5 minutes on the cookie sheet.
Use a spatula to transfer cookies to a rack and allow them to cool completely to room temperature.
Cookies will initially be very soft but will firm up as they cool.
The votes are in…these cookies are DA BOMB! Even coconut haters love these cookies. There are so many wonderful flavors and textures in these cookies you don’t even realize that there’s coconut in them. It just adds a lovely subtle sweet texture to these cookies. Creamy white chocolate chips and buttery toffee bits add sweetness. The rolls oats, crispy rice cereal, and pecans add crunch and a lovely texture that makes these cookies so very, very good! And the coup de grâce? Those few flakes of sea salt on top, take the taste over the moon! You MUST give these cookies a try!
Pecan Praline Cookies
Equipment
- Silpat liners or parchment paper
- Cookie scoop
Ingredients
- 3¼ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 1 cup sugar
- ¾ cup brown sugar, packed
- 1 large egg
- 1 cup vegetable or canola oil
- 2 tsp vanilla
- 1 cup crispy rice cereal
- 1 cup old fashioned rolled oats
- 1 cup sweetened shredded coconut
- 1 cup toffee bits
- 1 cup chopped pecans
- 1 cup white chocolate chips
- flakey sea salt
Instructions
- Place flour, baking soda and salt in a large mixing bowl, and stir to combine. Set aside.
- Cream together softened butter, sugar, and brown sugar in the bowl of a stand mixer until it becomes light and fluffy, about 3-4 minutes on high speed.
- Add the egg and vanilla and combine with creamed butter and sugars.
- With mixer on low speed, slowly stream in all of the oil. Increase speed to high and keep blending until it's completely incorporated with the other ingredients, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Reduce speed to low again and slowly add dry ingredients to the bowl. Keep mixing until the flour mixture is fully incorporated and you have a smooth batter.
- Using a wooden spoon or rubber spatula, stir in crispy rice cereal, rolled oats, chopped pecans, toffee pieces, white chocolate chips, and shredded coconut.
- Using a cookie dough scoop, scoop dough out onto a cookie sheet and refrigerate dough for 2 hours.
- Preheat oven to 325℉.
- Transfer refrigerated balls of dough onto a silpat or parchment lined cookie sheet about 2 inches apart. Do not crowd cookies, they will spread while baking.
- Sprinkle the top of each cookie with a pinch of sea salt.
- Bake for 16-20 minutes or until cookies are a light golden brown along the edges.
- Remove from oven and allow cookies to cool for 5 minutes on the cookie sheet.
- Transfer cookies to a rack and allow them to cool to room temperature. Cookies will initially be very soft but will firm up as they cool.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35