Irresistible Cinnamon Chip Pecan Cookies: Your Guide to Perfect Chewy or Crispy Treats
There’s something truly special about a homemade cookie, and these Cinnamon Chip Pecan Cookies are no exception. This beloved recipe is a delightful evolution from a classic favorite, our Whole Wheat Chocolate Chunk Cookies. While the original held its own charm, the simple substitution of decadent Hershey’s cinnamon chips for chocolate chunks transformed these cookies into something uniquely magnificent. The warmth of cinnamon combined with the nutty crunch of pecans creates a symphony of flavors that is both comforting and exciting. Having perfected this recipe over multiple batches, I can confidently say that these cookies consistently deliver outstanding results, making them a staple in any baker’s repertoire.
The Magic of Cinnamon Chip Pecan Cookies
What makes these Cinnamon Chip Pecan Cookies so utterly addictive? It’s the harmonious blend of textures and flavors. Each bite offers a satisfying crunch from the toasted pecans, followed by the soft, buttery interior of the cookie, and then a delightful burst of sweet, spicy cinnamon from the chips. Unlike traditional chocolate chip cookies, the cinnamon chips bring a unique warmth and aromatic depth that elevates the entire experience. They’re perfect for a cozy afternoon snack, a delightful addition to any dessert table, or simply as a comforting treat with a cup of coffee or tea. This recipe isn’t just about baking; it’s about creating a moment of pure joy with every single cookie.
Whole Wheat Pastry Flour: A Healthier Twist for Superior Texture
This recipe thoughtfully calls for sifted whole wheat pastry flour, a key ingredient that contributes to the cookies’ nuanced texture and adds a touch of wholesome goodness. Whole wheat pastry flour is milled from soft wheat, resulting in a lower protein content than regular whole wheat flour or all-purpose flour. This finer grind and reduced protein mean your cookies will be tender and less dense, while still offering the nutritional benefits and subtle nutty flavor of whole grains.
However, I understand that finding whole wheat pastry flour can sometimes be a challenge depending on your location. Many grocery stores carry traditional (non-whole wheat) pastry flour, which is a good substitute if you can’t find the whole wheat variety. Lately, I’ve found great success using brands like Wegmans’ or Bob’s Red Mill pastry flour for the main cup of flour. If you opt for regular pastry flour, you can still incorporate whole grains by using ½ cup of white whole wheat flour in place of the all-purpose flour. This substitution allows you to maintain the desired texture while increasing the whole grain content. The key is using a flour with lower protein to ensure your Cinnamon Chip Pecan Cookies are delightfully soft, not tough. Sifting the flour is also crucial as it aerates the flour, preventing clumps and ensuring a lighter, more consistent dough.
Mastering the Bake: Achieving Your Perfect Cookie Texture
One of the most exciting aspects of this Cinnamon Chip Pecan Cookie recipe is the ability to customize the texture to your preference. The bake time and temperature are critical factors here. I’ve experimented extensively and found that baking these cookies at a lower temperature of 325°F for a longer duration results in cookies that are more evenly crisp throughout. This uniform crispness beautifully complements the crunchy pecans, creating a texture profile that I personally adore. If you’re a fan of a cookie that’s satisfyingly crunchy from edge to center, this lower temperature method is for you.
Conversely, if your ideal cookie has that classic combination of crispy edges and a delightfully chewy center, stick with the traditional 375°F baking temperature for a shorter period. This higher heat sets the edges quickly while keeping the interior softer and chewier. To further enhance the evenness of the bake and promote crispiness, I’ve added a crucial note: remember to gently flatten out the dough rounds before baking. This simple step helps the cookies spread more uniformly and bake more consistently, whether you’re aiming for chewy or crispy. Always keep a close eye on your cookies during the last few minutes of baking, as oven temperatures can vary.
Key Ingredients and Their Role in Perfect Cinnamon Chip Pecan Cookies
Every ingredient in this recipe plays a vital role in creating these fantastic Cinnamon Chip Pecan Cookies. Let’s explore some of the stars:
- Cinnamon Chips: These are the soul of the cookie, providing that distinct warm spice. Hershey’s cinnamon chips are widely available and perform beautifully, melting slightly to infuse every bite with their comforting flavor. Don’t skip them!
- Toasted Chopped Pecans: Pecans add a wonderful buttery, earthy crunch. Toasting them beforehand is a non-negotiable step that vastly deepens their flavor. You can do this quickly in a dry pan over medium heat, stirring until fragrant, or spread them on a baking sheet and bake at 350°F for 5-7 minutes. If you’re not a fan of pecans, walnuts or macadamia nuts make excellent substitutes, offering different but equally delicious textures and flavors.
- Unsalted Butter (Cold and Cut Up) and Vegetable Oil: The combination of cold butter and vegetable oil is key to the cookie’s texture. Cold butter, when beaten with sugar, creates pockets of air that result in a tender, flaky crumb. The vegetable oil contributes to the overall moisture and chewiness, ensuring the cookies stay soft even after cooling.
- Granulated Sugar and Dark Brown Sugar: Using both types of sugar adds depth of flavor and affects texture. Granulated sugar promotes crispiness and spread, while dark brown sugar contributes moisture, chewiness, and a lovely molasses note. Lightly packing the brown sugar ensures accurate measurement.
- Whole Wheat Pastry Flour and All-Purpose Flour: As discussed, the blend of these flours creates a tender yet sturdy cookie. Sifting is essential for a light texture.
- Baking Soda and Salt: Baking soda acts as a leavening agent, helping the cookies rise and spread. Salt balances the sweetness and enhances all the other flavors.
- Vanilla Extract and Large Egg: Vanilla adds a warm, aromatic base, while the egg binds the ingredients, adds moisture, and contributes to the cookie’s structure.
Tips for Success: Baking Your Best Batch of Cinnamon Chip Pecan Cookies
To ensure your Cinnamon Chip Pecan Cookies turn out perfectly every time, keep these tips in mind:
- Accurate Measurement: Baking is a science! Use kitchen scales for flour and sugars for the most precise measurements, especially with whole wheat flour, which can be dense.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, leading to tough cookies. A stand mixer on low speed or mixing by hand is best for this stage.
- Chill the Dough: While you can bake these cookies right away, chilling the dough for at least an hour, or even better, overnight, makes a significant difference. Chilled dough spreads less, resulting in thicker, chewier cookies with more concentrated flavor. The fats also solidify, leading to a better texture.
- Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. It prevents sticking, promotes even baking, and makes cleanup a breeze.
- Know Your Oven: Ovens can vary. If you find your cookies are baking too fast or slow, consider investing in an oven thermometer to ensure your oven is truly at the temperature you set.
- Cooling Time: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to set up and prevents them from breaking apart.
- Storage: Store cooled Cinnamon Chip Pecan Cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, you can freeze baked cookies for up to 3 months.
- Whole Wheat Chocolate Chunk Cookies
- White Whole Wheat Peanut Butter Chocolate Chip Cookies
- Whole Wheat Carrot and Blueberry Bread
- Basic Pastry Cream #1
- Soft & Chewy Whole Wheat Chocolate Chip Cookies
Recipe
Cinnamon Chip Pecan Cookies
Anna
Pin Recipe
Equipment
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Electric Mixer
Ingredients
- 1 cup sifted whole wheat pastry flour (126 grams)
- ½ cup all-purpose flour (63 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter cold and cut up (58 grams)
- ¼ cup vegetable oil (56 grams)
- ½ cup granulated sugar (98 grams)
- ¼ cup dark brown sugar lightly packed (50 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup cinnamon chips
- ⅔ cup toasted chopped pecans
Instructions
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Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. For crispier cookies, preheat to 325 degrees F.
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Stir together the sifted whole wheat pastry flour, all purpose flour, baking soda and salt; set aside.
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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.
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When flour is mixed in, stir in the cinnamon chips 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.
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Drop by tablespoonfuls onto baking sheet. For more even textured cookies, press the tops down slightly. Bake for 10 to 12 minutes at 375°F 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°F for a longer time (12 to 15 minutes), pressing the tops down slightly for even baking.
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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.
Notes
Frequently Asked Questions About Cinnamon Chip Pecan Cookies
Here are some common questions you might have when baking these delicious Cinnamon Chip Pecan Cookies:
- Can I use different types of chips instead of cinnamon chips?
- Absolutely! While cinnamon chips are key to this specific recipe, you could experiment with white chocolate chips, butterscotch chips, or even a mix of cinnamon and white chocolate for a different flavor profile. The texture will remain similar, but the taste will shift.
- What if I don’t like nuts or have an allergy?
- If you prefer not to use pecans, you can simply omit them from the recipe. The cookies will still be delicious and full of cinnamon flavor. If you’re open to other add-ins, consider dried cranberries or toffee bits for a different twist.
- How should I store these cookies?
- Once completely cooled, store your Cinnamon Chip Pecan Cookies in an airtight container at room temperature for up to 3-5 days. For optimal freshness and to maintain their desired texture, ensure they are fully cooled before sealing them.
- Can I freeze the cookie dough?
- Yes, freezing the dough is a fantastic option for future baking! Scoop the dough into individual rounds and place them on a parchment-lined plate or baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. They can be stored for up to 2-3 months. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time (e.g., 2-4 minutes more).
- My cookies didn’t spread enough, what happened?
- This could be due to a few factors. Your butter might have been too cold (not just cool, but rock hard) or your oven temperature was too low, preventing proper spread. Also, too much flour can lead to a stiff dough that won’t spread well. Ensure you measure your flour accurately, preferably by weight.
These Cinnamon Chip Pecan Cookies are more than just a dessert; they’re a testament to how simple ingredient swaps can create something truly extraordinary. With the added flexibility of achieving your perfect texture—be it wonderfully chewy or delightfully crispy—this recipe promises a gratifying baking experience and a delicious reward. So gather your ingredients, follow these enhanced instructions, and prepare to indulge in some of the finest homemade cookies you’ll ever taste. Happy baking!