Chewy Pecan Praline Cookies

I was reading Paula Deen's Savannah Country Cookbook when I got a crazy craving for pecan cookies. Her recipe called for an entire box (16 oz) of brown sugar. Oh no, honey. Oh no. I'm sorry, but my body won't forgive me for that one. Gotta reduce the sugar for Californians, just a bit.

Anyway, these cookies are so easy and so moist, they'll sort of make you wonder why you'd waited so long to try them. For a nice chocolate touch, you can add small chocolate chips to the batter (about 3/4 cup, depending on how you like your nut to chocolate ratio).

Chewy Pecan Praline Cookies

adapted from Paula Deen's Savannah Country Cookbook

Ingredients
8 tbsp butter (1 stick), softened
1 cup of firmly packed brown sugar
1 large egg
1 cup of all-purpose flour
1 cup of chopped pecans
1 tsp vanilla

Directions
1. Preheat oven to 350F.
2. Cream butter and sugar together in a large bowl.
3. Stir the egg separately and then add to the butter and sugar mix, mixing until combined.
4. Add in the flour, a bit at a time, until incorporated. If you want, add a pinch of sea salt to balance the sweetness of the brown sugar.
5. Toss in the pecans and vanilla. Stir until combined. Drop onto a cookie sheet by the tablespoon.
6. Bake for 13 - 15 minutes or until very light brown. You want these cookies to stay chewy, so do not overcook them! Allow to cool for one minute and then move to a wire rack to cool completely.

I had no choice: I had to take a bite.

Flour and Sugar,
Carrie Melissa