Reviewed: Dec. 18, 2012

I made these for my mother-in-law who doesn't like chocolate, and she loved these! Everyone did. They are very buttery and not overly sweet. I added toffee bits - about half a bag, because I love "chunks" in my cookies, and I call them "butter brickle bites." I may cut down on the sugar this time because the toffee sweetens them up even more.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHOOCHOOMCYUMMY

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 13, 2012

Thank you so much, Jennifer! I have been trying to find a recipe like my grandmother's. She always stocked her cookie jar with these and if they ran out, she had waxed paper rolls in the freezer and sliced them right off onto the baking sheet. It brought back some wonderful memories.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carolyn

Cooking Level: Intermediate

Reviewed: Jun. 28, 2011

Great cookie recipe, they were just perfect in every way. I thought these were bakery quality! Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Feb. 28, 2011

followed excatly except only baked 8.5 mins were good when warm but started firming as they cooled and an hr later were so hard that you had to use thyem as dunkers. They were baked on parchment at 350. as dunkers they rate a 5 stars

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

Reviewed: Feb. 20, 2011

These were a big hit with people in my office. Not too sweet, for the nut lover.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

bridge_p

Reviewed: Feb. 10, 2011

Excellent cookie! Not too sweet, and the pinch of salt makes it so much better. I only baked it for about 8 min, then put it on broil for 1 minute. Such a pretty golden brown. Yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KDReese23

Reviewed: Feb. 7, 2011

Just as promised, a delicious butter pecan cookie. I only had salted butter, so i just cut the amount of salt in half in the recipe and it turned out great. Don't skip the toasting step, it really does enhance the nutty flavor. I also decreased the oven temp to 360 and baked for 10 min and they were crunchy on the edges and chewy in the middle--just how we like them! This was a nice change of pace from the regular cookies out there!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Oct. 29, 2010

These are awesome! I just added "Vanilla, Butter, & Nut" flavoring.....yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

liketocook2

Reviewed: Oct. 13, 2010

I've never reviewed a recipe before because I usually wind up tweaking it a little. I didn't need to change this one at all. And what a result! This recipe goes to the top of the list on my cookie rotation.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

domino

Reviewed: Jul. 30, 2010

Great cookie recipe! I am a lover of nuts and this has alot of pecans in it. This is a really great chewie, buttery cookie that has wonderful butterscotch flavor. I thought toasting the pecans was a great flavor enhancer and made the nuts oh, so crunchy.

Was this review helpful? [ YES ]
4 users found this review helpful