Pecan Praline Cookies
These cookies are packed with pecans, toffee, and plenty of chocolate. The oats, crispy rice cereal and shredded coconut give them a lovely texture. They're perfect for dunking in a cold glass of milk.
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.