Reviewed: Dec. 15, 2009

OUTSTANDING cookie recipe!! I accidentally bought ground pecans instead of chopped, so my cookies were made with a 10-ounce package of ground pecans, but they came out delicious nonetheless. I was concerned that they would be too dry and have a bitter taste because of the ground pecans, but aside from baking up darker, with a flecked appearance, they are truly delicious. Even though I used the ground pecans, I still made sure to cook them in the skillet for five minutes...I think that step just makes this cookie! Thanks for posting this recipe, Jennifer; I'll be using it often.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 18, 2009

if you love butter pecan ice cream, you'll love these! awesome!

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tinahead

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Reviewed: Feb. 1, 2009

Based on other reviews, I decreased the temp to 350 and ground the pecans after measuring. They turned out very tasty! I liked them cooked the full time; I tried some shorter but the gooey taste didn't work well with these.

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Britty

Cooking Level: Intermediate

Living In: Dover, Delaware, USA

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Reviewed: Jan. 3, 2008

Very good cookie, changed temp to 350 and cookies came out softer!

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Justin

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Reviewed: Dec. 20, 2004

I make the same cookies, but instead of putting in whole pecans I chop them up real fine and add about 3/4cup.

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OBAL1111

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Reviewed: Apr. 26, 2003

This recipe is great! I have been making them for a couple of years now for my husband, and they are his favorite. If you turn down the oven temperature to 350, the cookies are soft and chewy. People who don't even like nuts love these cookies. I will be using this recipe for many years to come.

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STEPHANIE S.

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Reviewed: Feb. 27, 2003

eh - this recipe was ok - maybe I toasted the nuts wrong - the dough smelled/tasted great - but the nuts - eh - perhaps 5 minutes to toast is too long? I might try this again because it seemed so promising - might be user error on my part.

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