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Wednesday, November 26, 2014

Chocolate Chip Pecan Cookies

These chocolate chip pecan cookies are moist and soft. They are full of chocolate morsels and the pecans add a nice crunch. If you can't tell already by my previous post I love pecans. I remember eating them the old fashioned way when I was a child as my Dad handed me one after cracking the shell with a metal nut cracker. Those were the days.

I didn't want to bombard you today with a fancy dessert, because I'm sure you are being fancy all by yourself preparing elegant side dishes and juicy turkeys. If you need to make or bring  a dessert for Thanksgiving dinner and are in a time crunch these cookies are easy enough to make and the amount of cookie dough makes a lot of cookies.

Even after these cookies were out of the oven for a few minutes they were still as soft as when they stopped baking. The chocolate morsels seemed to even bake evenly throughout the cookie. They melted, but not so much where it is a mess when you bite into the cookie.

Chocolate Chip Pecan Cookies

Yield- 36 cookies


1/2 cup unsalted butter (room temperature)
1/2 cup vegetable oil
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 eggs (room temperature)
2 tablespoons light colored corn syrup
1 tablespoon pure vanilla extract
2 3/4 cups all-purpose flour
1/2 cup Nestle milk chocolate morsels
1/4 cup pecan bits


Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. (You can reuse the parchment paper  for all batches.)

For the chocolate chip pecan cookies:

1. Using a stand mixer with paddle attachment beat unsalted butter on low speed until smooth. Add vegetable oil.
2. Add brown sugar, granulated sugar. baking soda, and salt to a butter mixture mixing on low speed after each addition.
3. Add eggs beating on low speed for one minute after each addition until combined.
4. On low speed add light colored corn syrup and vanilla extract until combined.
5. Gradually add in all-purpose flour on low speed, 1/2 cup at a time. Scrape side of bowl after each addition.
6. Gently fold in Nestle milk chocolate morsels and pecan bits.
7. Bake cookies for 8 minutes each. Allow cookie sheet to cool in between batches.
8. Let cookies cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet  and place on cooling rack until cooled completely.

I hope you all have a Happy Thanksgiving. We all have a lot to be thankful for. Now eat up and enjoy family and friends. What desserts are you having at the Thanksgiving table?

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!


The addition of corn syrup to this recipe helps the cookies not to spread while baking.

Recipe adapted from Better Homes and Gardens 

Savor The Baking,


  1. Mmm these sound great!! I love pecans in my cookies :)

    1. Thanks Katrina. Keep enjoying your time in Italy and have a Happy Thanksgiving.

  2. Classy, and CLASSIC! These look very yum. A perfect cookie swap cookie, too!

    1. I was thinking the same thing. Have a Happy Thanksgiving.

  3. These cookies look perfect! I am loving the flavor combination!

    1. Thanks for stopping by Cathleen. I love the flavor combination as well. Have a Happy Thanksgiving.

  4. I love pecans and any cookie that has them is a recipe I want to make. This is a win-win cookie with the nuts and chocolate. :)

    1. Thanks Maureen! Happy Thanksgiving to you. I hope that you try these cookies out.

  5. Chocolate and pecan sound wonderful together! Love these cookies.

  6. Love any chocolate chip cookie.. the addition of pecans in these is an added delicious bonus!