Cinnamon Chip Pecan Cookies are a variation on an earlier recipe for Whole Wheat Chocolate Chunk Cookies. Instead of chocolate chunks, I added some Hershey’s cinnamon chips and they worked beautifully! I’ve made this recipe 3 times and have had good results.
Whole Wheat Pastry Flour
This recipe calls for a cup of sifted whole wheat pastry flour. Depending on where you live, it might be easier to find regular (non-whole wheat) pastry flour. Lately I’ve been using Wegman’s or Bob’s Red Mill pastry flour in place of the 1 cup whole wheat pastry flour, then using 1/2 cup white whole wheat in place of the all-purpose.
Cinnamon Chip Pecan Cookies Bake Time
The bake time varies with these cookies. This recipe has become one of my favorites, and I’ve found that baking them at 325 for a longer time makes the cookies more evenly crisp throughout, and think that texture works best with the nuts. So if you like your cookies on the chewy side but with crisp edges, stick with the 375 bake temp. For crisper cookies, use the 325 temp. I’ve also added a note to flatten out the dough rounds which again, helps with more evenly baked and crispy cookies.
Cinnamon Chip Pecan Cookies
- 1 cup sifted whole wheat pastry flour 126 grams (sift and then measure)
- 1/2 cup all-purpose flour 63 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter cold and cut up (58 grams)
- 1/4 cup vegetable oil (I like grapeseed) 56 grams
- 1/2 cup granulated sugar 98 grams
- 1/4 cup dark brown sugar lightly packed (50 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup cinnamon chips e.g. Hershey’s
- 2/3 cup toasted chopped pecans
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. For crispier cookies, preheat to 325 degrees F.
- Stir together the sifted whole wheat pastry flour, all purpose flour, baking soda and salt; set aside.
- Using the paddle attachment of a stand mixer, beat the cold butter until it is creamy. Add the oil and both sugars and continue to beat until sugar is creamed (about a minute). Add the vanilla and egg and beat just until egg is mixed in, scraping sides of bowl once or twice. Add the flour in two parts either by hand or using the lowest speed of stand mixer. When flour is mixed in, stir in the chocolate and toasted nuts. Batter should be thick and cold, but not dry. You may bake these right away or for even thicker cookies, chill the dough overnight.
- Drop by tablespoonfuls onto baking sheet. For more evenly textured cookies, press the tops down slightly. Bake for 10 to 12 minutes or until edges are browned and centers look set. Let cool on cookie sheet for 3-5 minutes, then transfer to a wire rack to cool completely.For crispier cookies, bake at 325 instead of 375 for a longer time (12 to 15 minutes).
- If you don't want to bake them all at once, drop the cookie dough rounds onto a plate lined with plastic wrap and chill the individual rounds until ready to bake. The cookies always seem better with dough that's been chilled overnight.