Blog prompt: Today is National Pecan Day. Do you like pecans? Why or why not? If you do, do you eat it in a pie or do you eat it plain?
And you are asking a Southern girl if she likes pecan ???Â *LOL*
I have a bag of unshelled pecans in my garage right now still waiting on my husband to crack.Â I really don’t like that job at all.Â It hurts my delicate fingers too much.Â I do love it around fall time when we can pick up pecans off the ground.
I like pecan pie, but I don’t love it.Â Â But I always have to take a bite or two at Thanksgiving, just because. I doÂ love eating pecans and baking with them all the time.Â Â I love them in brownies and my favorite Oatmeal Cookies.
This is the best oatmeal cookie recipe I have ever made. Not to chewy and not too crispy. You gotta try these.
1 cup butter, room temp
1 cup sugar
1 cup packed light brown sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
2 1/2 cups quick-cooking oats
1 1/2 cups chopped walnuts or pecans
1 cup raisins
Preheat ove at 375 degrees. Lightly grease some baking sheets. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs and vanilla. In another bow, mix the flouer, baking soda, baking powder, salt and nutmeg. Beat the flour mixture into the creamed mixture. Stir in oats, nuts and raisins. Drobe the dough in heaping tablespoons 2 inches apart and bake for 10 to 12 minutes.
MY TIP: I use a melon scooper to scoop the mixture onto the cookie sheet. This makes all the cookies the same size.