Comments on: No brag, just fact: these butter-pecan cookies are DA BOMB.

By: Judy

Judy — Mon, 30 Nov 2009 04:33:31 +0000

Question. The recipe says 1/3 cup of sugar combined with salt, but you write 1/2 cup here in the blog. Just wanted to know which is correct. Thanks!

1/3 to 1/2 cup is fine, Judy - smaller cookies will use closer to 1/2 cup, larger cookies, closer to 1/3 cup. PJH

By: Jim Phillips

Jim Phillips — Sun, 18 Oct 2009 00:51:00 +0000

I printed the recipe August the 30th and baked the cookies the next day. Vinegar as an ingredient intrigued me. I baked them the first time with no variations in the recipe and chilled the dough overnight. I had a jar of Butter Rum flavor in the kitchen. I couldn’t have been more pleased with the results. Every couple of days afterwards I’d bake another batch. We had no trouble finding friends to share them with. I decided to enter them in the Tri-State Fair and won a second place red ribbon…..second place I’m sure because I forgot the vinegar in that batch. Everyone who’s tried them say they are the best cookies they have ever eaten. Thanks to whowever came up with the recipe.

Jim, thanks for sharing your success! I cobbled this recipe together from a few other favorites, using the refrigeration technique from a NY Times article; the vinegar addition from my belief that vinegar both cuts the sweet a tiny bit, and helps the rise by reacting with the baking soda; and the salt on top from my addiction to sweet/salty stuff (chocolate-covered pretzels, et. al.) So I guess you’d say “it takes a village” to make a cookie! Again, congrats on that red ribbon! PJH

By: Daria

Daria — Thu, 17 Sep 2009 13:44:13 +0000

I made these last night with the butterscotch flavor, and used a few extra pecans and chips, well, because excess might be my middle name. They are delicious and my husband loves them!

I ended up with “B” shaped cookies despite not chilling the dough - probably because of the extra chunks. So that’s one way to control the spread. The recipe made 52 cookies for me - again, extra chunks.

Also, I used half light-brown sugar and half dark-brown, because I didn’t realize my light-brown sugar supplies were so short. It didn’t seem to have a negative effect.

By: Dianne

Dianne — Tue, 15 Sep 2009 20:29:46 +0000

Just made these but used 1 cup toasted chopped pecans, and used maple flavor instead. I even converted the toughest chocolate lovers in my family and it is unanimous…these are the favorite #1 cookie now. My kids would never eat nuts before, and they did not even realize there were nuts in these cookies. This recipe is a keeper! I am going to invest in vanilla-butternut flavoring and try it in cakes, waffles, etc.. Love the recipes and blog….nothing worse than trying a recipe with disappointing results just to discover it was a bad recipe to begin with, and am delighted that I don’t have to worry about that here!! America’s Test Kitchen and King Arthur Flour are my new go to spots for tried and true recipes that are fabulous!!

By: Anne

Anne — Thu, 10 Sep 2009 17:20:26 +0000

WOW!! Are these fabulous or what?? I substituted 1/3 cup of unsalted butter for the shortening and half of the AP flour with KA white whole wheat. I chilled the dough for about 6 hours prior to baking. Yummy!

By: Pcsha

Pcsha — Thu, 10 Sep 2009 09:05:18 +0000

I made the dough on Tuesday and baked the cookies on Wednesday. They looked great when I took them out of the over (chestnut brown around the egde and golden brown in the middle). Unfortunately, they all collasped after cooling. What did I do wrong? Help!!

You didn’t do anything wrong - they’re supposed to collapse. If they’re flatter than you like, it may be because this time of year, at the end of the summer, the flour has absorbed a lot of moisture, so it’s “wetter” than normal. If you make them again soon, add maybe 3 tablespoons additional flour, and that should help. Keep experimenting - it’s a tasty process! PJH

By: Barb Green

Barb Green — Tue, 08 Sep 2009 15:36:05 +0000

Thought I would try this recipe as you always have such interesting combinations in your baking. This one takes the prize. Made one batch of these and they were gone in no time. Family has always wanted chocolate chips cookies but I think the way these disappeared chocolate chip ones now will take a back seat. Great work from KAF kitchens. Keep up the great job and the interesting recipes.

By: Ali Cakes Cupcakery

Ali Cakes Cupcakery — Fri, 04 Sep 2009 23:57:11 +0000

Made these for a huge BBQ and people were blown away. They were eating them before the food was even served. Many comments how they are taking first place over their belove Snickerdoodle as top cookie. I’m sorry I won’t give out the recipe but I sure am glad you did. Thanks for all your recipes.
Best Cuppies,

Alicakes

By: Penny

Penny — Wed, 02 Sep 2009 00:06:02 +0000

These cookies are yummy, yummy, yummy! I didn’t have the espresso powder or the vanilla-butternut or butter rum flavoring and they were still great. I can’t imagine how much yummier they will be when I order them up and try them again. LOVE the salt/sugar coating. Tried some with and without the salt, in case the grandkids didn’t like the salt and have to say I definetely favored the salt/sugar ones.

Great job! Great blog!

I enjoy the Baking Sheet, but the blog holds me in between issues :).

Thanks for sharing your substitutions and successs! The magic of our blog and recipe reviews is the sharing that happends with our customer/bakers! Irene @KAF

By: Shirley Smith

Shirley Smith — Mon, 31 Aug 2009 21:31:30 +0000

I don’t see the measurement for how much butterscotch chips to use???
I’m guessing a cup.

Thank you

Close guess, Shirley - I like to use 1 1/3 cups, 8 ounces. But a cup is fine, too - these are quite deluxe. Thanks for pointing out that omission - I’ll fix it. PJH