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Cinnamon Chip Pecan Cookies

Crispy cookies packed with nuts and cinnamon chips. You can substitute walnuts or macadamia nuts for the pecans.
Course Dessert
Cuisine American
Keyword Cinnamon Chips
Prep Time 15 minutes
Cook Time 12 minutes
Cooling 30 minutes
Total Time 57 minutes
Servings 24
Cost 5


  • 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.


For cookies with crispy edges and chewy centers, bake at 375.  For cookies that are more evenly crisp throughout, bake at 325 for a longer time.  I kind of prefer the crisper cookies, so I usually bake them at the lower heat.