I noticed that some people are having trouble with the texture of the cookies. I double checked my ingredients list and everything was right. I’ve made these cookies so many times & if you follow the steps, yours will come out the same way. I believe that the problem may be the creaming process. You HAVE TO allow the sugars and butter to cream together for the full amount of time - or longer. It should be a light-creamy brown color (as shown in the video). If you don’t allow them to get to that consistency, your dough will be crumbly and the dough will remain thick and not spread when baked.
Update: i put the dough in the fridge for like 2 hours, hard AF. So i had to let it get room temp, then I baked them a lil too long. 🥴 taste is there, maybe a few minutes less in he oven.
I said you have to put a little elbow grease into it💪🏽LOL! Glad the taste was there at least. Just remember that as they’re cooling on the pan, they’ll continue to cook. So even if they look a little underdone at the 10 minute mark, they will harden more once they’ve cooled.
There’s a link in the description box that takes you over to my blog where you can find my written recipes. They’ve been formatted to make them easy for printing.
Next time try adding the flour to your measuring cup with a spoon before leveling it. I usually fluff my flour before scooping it to keep it from getting compacted in the cup😊
Thank you! Your children are precious!😊
Ahh😍 You’re welcome!
they look amazing!! I'm sure they taste amazing as well!
Thank you☺️
excelent cookies, delicious, thanks for sharing
You’re so welcome! Glad you enjoyed them☺️
Thank you for sharing!😉 God bless.
You’re welcome ☺️
Another amazing recipe! Thank you. Will let you know how they turn out
Hope you enjoy them.
I noticed that some people are having trouble with the texture of the cookies. I double checked my ingredients list and everything was right.
I’ve made these cookies so many times & if you follow the steps, yours will come out the same way.
I believe that the problem may be the creaming process. You HAVE TO allow the sugars and butter to cream together for the full amount of time - or longer. It should be a light-creamy brown color (as shown in the video). If you don’t allow them to get to that consistency, your dough will be crumbly and the dough will remain thick and not spread when baked.
Omg looks so good
Thank you for the recipe!
You’re welcome!!!
Buonissimi questi biscotti
Thank you ☺️ Glad you liked them.
I’m going through a cookie phase. About to bake these today, I’ll come back with an update.
I go through those phases just about everyday😁
Update: i put the dough in the fridge for like 2 hours, hard AF. So i had to let it get room temp, then I baked them a lil too long. 🥴 taste is there, maybe a few minutes less in he oven.
I said you have to put a little elbow grease into it💪🏽LOL!
Glad the taste was there at least.
Just remember that as they’re cooling on the pan, they’ll continue to cook. So even if they look a little underdone at the 10 minute mark, they will harden more once they’ve cooled.
@@tyhyassweetaroma8618 I’ll do better next time! We’ll just call them crunch butter pecan cookies. 😜
😂
Why aren’t you giving the proper measurements per ingredients. The only thing I got was the 2 sticks of butter.
There’s a link in the description box that takes you over to my blog where you can find my written recipes. They’ve been formatted to make them easy for printing.
Hi beautiful, to get 3 dozen cookies out of their recipe? How much should eat cookie weigh ?
Awe… thank you☺️
I used a #50 ice cream scooper to measure with - it’s about .64oz
I hope that helps.
11:39 am your pecan look delicious. How do I get recipe?❤
Thank you ☺️
It’s in the description box below ⬇️
Mine came out crumbly the dough 🥴 I made thick cookies with them
Next time try adding the flour to your measuring cup with a spoon before leveling it.
I usually fluff my flour before scooping it to keep it from getting compacted in the cup😊