I overcooked my first batch at 16 minutes, and they rose up, didn't spread out. Finished the rest at 14 minutes, and flattened slightly before going into the oven. Just a little salty for me, so I'll cut that back to 1 tsp the next time. Good combination of flavors yielding soft-textured cookies.
Delicious! If you like a cookie that's crunchy outside and chewy inside these will make you happy. Cranberries and pecans are an awesome combination.
This recipe was very good. The only thing I did different was add WAY less salt (about half a teaspoon) and I could really taste the salt in the finished product but it was just right. I also added white chocolate chips and cooked for 16 minutes on an insulated cookie sheet with parchment paper before removing and placing on a cooling rack. Next time I will add a little more cinnamon and I think they would be perfect!
Very simple recipe and loved the taste. I didn't have eggs on hand so I substituted a combination of 1 teaspoon of baking soda and 1 tablespoon of apple cider vinegar for each egg. I was very surprised to find it didn't affect the taste at all! Also I used only 1 teaspoon of salt. Will definitely make again.
if using table salt instead of kosher salt add 1/4t only.
These are my new favorite cookies. They're soft and chewy and freeze well.
Living with a Cookie Monster at home this cookie is delicious! It is crunchy chewy and light. I have an electric oven and baked it for 16 minutes and out came perfection! I agree with the comment of not using too much salt as mentioned in the recipe. I used sea salt and used about 1/2 to a 1 teaspoon. I also used walnuts instead of pecans. This is a great Fall recipe that will not let you down.
Made as directed. Would probably try adding ginger next time. I cooked mine on silicone baking sheets in my convection oven @350. I started out at 15 min. as others suggested and finally wound up at 13 min and they came out great. Will definitely make again
Way too salty!!! Cut down on that.
