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Maple and pecan crisp white chocolate biscuits recipe

Maple and pecan crisp white chocolate biscuits recipe

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  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate cookies
  • White chocolate cookies

Subtle tasting biscuits that have been perfected through trial and taste testing. !


Wiltshire, England, UK

1 person made this

IngredientsMakes: 22 biscuits

  • 460g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 230g unsalted butter, at room temperature
  • 115g caster sugar
  • 115g soft light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 230g maple and pecan crisp cereal
  • 150g white chocolate, roughly chopped

MethodPrep:30min ›Cook:12min ›Ready in:42min

  1. Preheat the oven to 180 C / Gas 4. Line 2 baking trays with baking paper. Do not grease.
  2. Sift the flour, bicarbonate of soda and salt into a bowl. Stir to combine and set aside.
  3. In a large mixing bowl cream the butter, caster sugar and soft light brown sugar with an electric hand mixer.
  4. Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat well.
  5. Gradually add the flour mixture, mixing well after each addition. Using a spoon, stir in the maple and pecan crisp and the white chocolate.
  6. The mixture will either form as a dough or as a crumbly mixture that can be pushed together with your hands (either is fine). You will not need to roll it out.
  7. Weigh out 30 to 35g of dough per cookie - about 2 tablespoons - and roll into a ball with your hands. Place the balls approximately 2cm apart on the pre-lined baking trays and press down gently with the back of a fork to flatten them slightly.
  8. Bake until the biscuits are starting to firm and are golden brown in colour, 10 to 12 minutes. Remove from the oven and leave to cool on the trays. The biscuits will harden whilst cooling.
  9. Enjoy! :)

Tip

If you don't want to bake the biscuits straight away you can store the unused dough in the fridge for up to 7 days, or freeze for up to 2 months.

Tip

Store any uneaten biscuits (should there be any!) in an airtight container for up to 4 days.

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Four quick cake and cookie recipes

Jordan Bourke’s chocolate, tahini and rye cookies. Photograph: Lizzie Mayson/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Wilkins.

Jordan Bourke’s chocolate, tahini and rye cookies. Photograph: Lizzie Mayson/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Wilkins.

Last modified on Wed 13 May 2020 14.19 BST


Banana and Maple-Walnut Muffins

Banana and Maple-Walnut Muffins

Sweet, ripe bananas replace the eggs, and yummy maple syrup substitutes for processed sugar in these moist and delectable “anytime” muffins!

2 ¾ cups (firmly packed) freshly ground, gluten-free oat flour (see note)

2 ½ teaspoons baking powder

2 teaspoons ground cinnamon

2 ¾ cups peeled and thinly sliced ripe bananas

2/3 cup Anderson’s Pure Maple Syrup

½ cup unsweetened dairy-free milk

1/3 cup extra-virgin olive oil

Preheat the oven to 375° F. Line a 12-cup standard muffin tin and 6-cup standard muffin tin with paper liners.

Put the flour, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.

Put the bananas and maple syrup into a medium-sized bowl and mash into a very chunky purée using a potato masher or large fork, making certain that small chunks of banana are still visible.

Make a well in the center of the dry ingredients and add the banana/maple mixture, dairy-free milk, and olive oil and stir with a large spoon until thoroughly combined. Fold in the walnuts.

Mound about 3 tablespoons of the mixture into the prepared muffin cups, using a cookie scoop or spoon. Bake for 25 to 28 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tin on a wire rack and let cool at least 20 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Chef’s note: To make 2¾ cups firmly packed oat flour, put 3 to 3 1/4 cups gluten-free, quick cooking (or old-fashioned) rolled oats into a blender (or food processor) and process into coarse flour.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Cake Filling or Frosting

Cake Filling or Frosting

Ingredients

3 cups chilled whipping cream
1/2 cup Pure Maple Syrup

Instructions

Beat cream and maple syrup in large bowl until stiff peaks form. Use as you may find fit on layer cakes or as frosting.

Maple-Bran Muffins

Maple-Bran Muffins

Ingredients

3/4 cup Pure Maple Syrup
2 eggs
2 1/2 cups unprocessed bran
1 cup sour cream or yogurt
1 cup flour
1/2 cup chopped nuts
1 tsp. baking soda
1/2 tsp. salt

Instructions

Beat Syrup and Eggs until light and fluffy. Stir in Bran and let stand to allow Bran to soften. Fold in sour cream. Stir in remaining ingredients just until moistened. Batter should be lumpy – spoon into greased muffin tins. Bake at 400°F for 20 min. or until browned. Yield: 12 muffins. Serve warm.

Maple Pecan Scones

Maple Pecan Scones

Ingredients

3 cups flour
1 cup chopped pecans
1 1/2 Tbsp. baking powder
3/4 cup butter
2/3 cup Pure Maple Syrup
1/2 cup heavy cream
3/4 tsp. salt

Instructions

Preheat oven to 350°F. Grease and flour 9 x 13 baking sheet. Stir together the dry ingredients and pecans, using a fork. Cut in the butter to coarse meal. Whisk together in second bowl the maple syrup and cream. Make a well in dry ingredients and slowly pour in the liquid ingredients with swift strokes just until the dough clings together. Dough is firm. Roll out on floured surface to 2-inches thick. Cut scones with a 3-inch bisc

Maple Pecan Pie

Maple Pecan Pie

Ingredients

1 9′ Pie crust
3 eggs, beaten
1 cup Pure Maple Syrup
1/2 cup brown sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 1/4 cups pecan halves or pieces

Instructions

Line 9″ pie pan with your favorite crust. In bowl, combine all ingredients.
Pour in shell and bake in lower half of oven at 350°F for 35-40 minutes. Cool.

Maple Oatmeal Cookies

Maple Oatmeal Cookies

Children who taste these cookies beg for more. They are from sugarmaker Sharon LaPorte of Underhill Center, Vermont.
Variation: Add 1/2 cup chopped nuts, raisins, chocolate or coconut to the dough.

Ingredients

1 1/2 cups (3 sticks) butter, softened
1 3/4 cups Pure Maple Syrup
1 cup sugar
2 large eggs
2 tsp. vanilla extract
6 cups old-fashioned rolled oats
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt

Instructions

Preheat oven to 350°F. Grease two 9 x 13 inch baking sheets. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla. Stir in oats. In another bowl, stir together flour, baking soda and salt. Add dry ingredients to butter mixture and mix well. Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake for 12 to 15 minutes. Makes approximately 80 cookies.

Rolled Maple Sugar Cookies

Rolled Maple Sugar Cookies

Ingredients

1 cup shortening
3/4 cup Pure Maple Syrup
1 cup white sugar
2 eggs, well beaten
2 Tbsp. milk
4 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla

Instructions

Cream shortening with sugars. Add well-beaten eggs, milk, and vanilla. Add flour, baking powder, and salt, sifted together. Mix and chill thoroughly. Roll out thin on floured board and cut with cookie cutter. Bake on greased cookie sheets in 350°F oven for 10 minutes. Makes 6 dozen 3 inch cookies.

Easy Refrigerator Sweet Rolls

Easy Refrigerator Sweet Rolls

Ingredients

2 cups warm water (110°F – 115°F)
2 packages active dry yeast
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
1 egg
6 1/2 – 7 cups flour

Instructions

Dissolve yeast in water – stir in sugar, salt, shortening, and eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover, and place in refrigerator to rise. Dough can be kept refrigerated for up to 2 weeks. About 2 hours before baking, remove from refrigerator and flatten out dough into a large rectangle. Brush dough with 2 Tbsp. melted butter or margarine. Sprinkle with 1/2 cup Pure Granulated Maple Sugar and 1/2 cup chopped walnuts. Roll dough jelly style and cut into 1 1/2″ wide pieces and place cut-side up in a greased pan. Cover and let rise for about 40 minutes. Bake at 350°F for 15 – 20 minutes. When rolls come out of the oven, spread Pure maple Cream on top to frost.

Maple Cheesecake

Maple Cheesecake

Ingredients

8 oz. cream cheese – softened
8 oz. whipped topping
1/2 cup Pure Maple Sugar
1 pre-made graham cracker pie crust

Instructions

Mix all ingredients together and pour into pie crust. Let chill overnight. Sprinkle top with Pure Maple Sugar before serving.

Maple Walnut Squares

Maple Walnut Squares

Ingredients

For the Crust:
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/2 cup butter or margarine

For the Filling:
2/3 cup brown sugar, packed
1 cup Pure Maple Syrup
2 large eggs, slightly beaten
1/2 tsp. vanilla
2 Tbsp. all-purpose flour
1/4 tsp. salt
1 cup chopped walnuts

Instructions

To make the crust: Preheat oven to 350°F. Grease a 9 x 13 x 2-inch baking pan. Combine flour and sugar, cut in butter until crumbly. Press into bottom of prepared pan. Bake 15 minutes let cool.

To make the filling: Combine brown sugar and Pure Maple Syrup in a small saucepan and simmer 5 minutes. Place beaten eggs in a mixing bowl slowly pour syrup over beaten eggs, stirring constantly. Stir in vanilla, flour, and salt and pour over baked crust. Sprinkle walnuts over top and bake in a 350°F oven for 20 to 25 minutes. Cool in a pan on a wire rack, cut in 1 3/4″ squares.

Maple Pecan Squares

Maple Pecan Squares

Ingredients

Base
1 1/2 cups flour
1/4 cup brown sugar
1/2 cup butter or margarine

Topping
2/3 cup brown sugar
1 cup pure maple syrup
2 eggs, beaten
2 Tbsp. flour
1/2 tsp. vanilla
1 cup chopped pecans

Instructions

Measure flour into bowl, add sugar and stir well. Cut in butter until mealy. Press into un-greased 9合 inch pan, bake at 325°F for 12 minutes. While base is baking, combine maple syrup and sugar in small saucepan. Simmer for 5 minutes, cool a couple of minutes and pour over eggs, stirring constantly. Stir in flour and vanilla. Pour over base, sprinkle with nuts. Bake at 350°F for 25 minutes or until nicely brown. Cool.

Easy Maple Squares

Easy Maple Squares

Ingredients

3 beaten eggs
1/2 tsp. salt
2/3 cup cooking oil
3/4 cup chocolate chips
1 cup dark Pure Maple Syrup
1/2 cup chopped walnuts
1 tsp. vanilla
2 cups flour
1 tsp. baking powder

Instructions

Mix in order given. Pour into 13 x 9 pan, bake at 350°F for 30 minutes. Do not over bake.

Honey Maple Cookies

Honey Maple Cookies

Ingredients

1 cup shortening
3/4 cup honey
3/4 cup maple syrup
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups (12 ounces) semi-sweet chocolate chips
1 cup chopped pecans

Instructions

In a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.

Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350°F for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.

– Recipe courtesy of www.tasteofhome.com

Apple Maple Cake

Apple Maple Cake

Ingredients

2 cups all-purpose flour, sifted
2 tsp. baking powder
1 tsp. ground ginger
1/8 tsp. salt
1 Granny Smith apple
4 Tbsp. unsalted butter, softened
1 1/4 cups maple syrup
3 eggs
1/2 cup milk
1/2 cup chopped walnuts
1 3-ounce bag Seneca Granny Smith Apple Chips

Instructions

Heat oven to 350°F. In a bowl, combine the flour, baking powder, ginger, and salt. Set aside. Peel, core, and grate the apple. Set aside.

In a medium bowl, cream the butter with a mixer until smooth. Add the maple syrup in a slow stream and continue beating about 2 minutes. Add the eggs, 1 at a time, and increase speed to medium-high. Beat until the batter is smooth and fluffy, about 5 minutes.

Reduce speed to low and gradually beat in the flour mixture, then the milk, until smooth. Stir in the grated apple and walnuts, then pour into a greased 10-inch cake pan. Bake until lightly golden and a skewer inserted comes out clean, 40 to 45 minutes. Cool 10 minutes before removing from the pan. Garnish the cake with the apple chips.

– Submitted by Lisa Short

Banana and Maple-Walnut Muffins

Banana and Maple-Walnut Muffins

Sweet, ripe bananas replace the eggs, and yummy maple syrup substitutes for processed sugar in these moist and delectable “anytime” muffins!

2 ¾ cups (firmly packed) freshly ground, gluten-free oat flour (see note)

2 ½ teaspoons baking powder

2 teaspoons ground cinnamon

2 ¾ cups peeled and thinly sliced ripe bananas

2/3 cup Anderson’s Pure Maple Syrup

½ cup unsweetened dairy-free milk

1/3 cup extra-virgin olive oil

Preheat the oven to 375° F. Line a 12-cup standard muffin tin and 6-cup standard muffin tin with paper liners.

Put the flour, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.

Put the bananas and maple syrup into a medium-sized bowl and mash into a very chunky purée using a potato masher or large fork, making certain that small chunks of banana are still visible.

Make a well in the center of the dry ingredients and add the banana/maple mixture, dairy-free milk, and olive oil and stir with a large spoon until thoroughly combined. Fold in the walnuts.

Mound about 3 tablespoons of the mixture into the prepared muffin cups, using a cookie scoop or spoon. Bake for 25 to 28 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tin on a wire rack and let cool at least 20 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Chef’s note: To make 2¾ cups firmly packed oat flour, put 3 to 3 1/4 cups gluten-free, quick cooking (or old-fashioned) rolled oats into a blender (or food processor) and process into coarse flour.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Chicken Wing Sauce

Chicken Wing Sauce

Ingredients

2 cups of Anderson’s Maple Syrup
16oz bottle of your favorite hot sauce
1/2 cup minced garlic
1 stick salted butter
1/4 cup brown sugar

Instructions

Goes great over boneless skinless chicken breasts as well!

Maple Granola

Maple Granola

Ingredients

8 cups rolled oats
1 cup wheat germ
1 cup almonds (or other nuts)
1 cup walnuts (or other nuts)
1 cup coconut (preferably unsweetened)
1 cup sunflower seeds
1 cup Pure Maple Syrup
3/4 cup oil (preferably peanut)
1 Tbsp. vanilla
2 cups raisins, craisins, etc.

Instructions

Combine maple syrup, oil, and vanilla. Pour wet over dry and mix well. Put on cookie sheet(s) and bake at 250°F for two hours, turning once about 1/2 way through. When cooled, pour in bucket and add dried fruit.

Pat’s Maple Oat Bread

Pat’s Maple Oat Bread

Pat Allegar is a talented elementary school teacher who happens also to be a good cook. One day at church, she told me about a bread that she makes with maple syrup and oatmeal. I asked for the recipe and she emailed it to me. I made the bread first to go with a roast turkey, and it was a hit. It is a heavy moist sweetish bread that keeps well. It is delicious by itself or with roast meats or various cheeses.

Ingredients

1 cup old fashioned oats
1 cup boiling water
1 package active dry yeast
1/3 cup warm water
1/4 tsp. sugar
1/2 cup Pure Maple Syrup
2 tsp. canola oil
1 1/2 tsp. salt
3 1/2 cups all purpose flour
For Topping:
1 egg white lightly beaten
2 Tbsp. old fashioned oats

Instructions

Put some water on to boil. Stir 1/4 tsp. sugar and the yeast into 1/3 cup warm (100 – 110°F) water in a small bowl or cup. While the yeast proofs, process the oats in a blender until coarsely ground. Transfer the oats to a bread bowl and stir in the cup of boiling water. Add the syrup, oil, and salt and a cup of flour to the oat mixture and stir until smooth, then allow it to cool to warm. Stir in the yeast, then add about 2 more cups of flour one cup at a time and stir well. Keep adding flour until the dough starts to pull away from the side of the bowl. Turn the dough onto a well-floured bread board and knead lightly until it is smooth and elastic. Let it rest while you grease an 8-inch pie pan. Form the dough into a ball, put it into the pie pan and cover it with a damp cloth. Let rise until doubled in size. Preheat the oven to 350°F. Beat the egg white with a teaspoon of cold water, brush the top of the bread and sprinkle with the rolled oats. Bake the loaf on a middle shelf for 30-35 minutes. Tip the loaf out of the pie plate and tap on the bottom. The bread should sound hollow when you tap on it. If it does not, put it back in the oven for a few minutes. Let it cool well before you slice it.

NOTE: You may need to loosen the loaf around the edges of the pie pan with a knife.


Method

For the pastry dough, put the flour, salt and sugar on one side of a mixing bowl and the yeast on the opposite side. Add the eggs, egg yolk, warm milk and 80ml/2½fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a firm dough.

Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.

Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size.

For the filling, in a food processor, pulse 100g/3½oz of the pecans until fine. Transfer to a bowl and stir in the sugar, maple syrup and butter. Cover and leave at room temperature. Roughly chop the remaining pecans to use as a garnish.

To make the pastry, sandwich the chilled butter between the open wrapper and a piece of cling film. Using a rolling pin, beat the butter until it is flattened to roughly 1.5cm/⅝in. Roll out the dough on a lightly floured work surface until 1cm/½in thick and roughly double the size of the butter.

Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter so it is just overlapping. Press all the edges and sides together to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures the butter is evenly distributed.

Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling three more times.

Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper.

Roll out the dough to a 30x40cm/12x16in rectangle. Using a pizza cutter or a sharp knife, cut the dough into 12 equal squares.

To shape the pastry, cut a line from every corner almost into the middle of the square. Brush the tip of each corner with a little of the egg and milk mixture, and fold the alternate corners into the middle pressing down firmly, creating a pinwheel.

Transfer the pastries to the prepared trays. Using your finger, press down to create a hollow in the middle of the pastry for the filling. Put 1 teaspoon of the ground pecan mixture into the centre of each pastry and scatter with a few chopped pecans to decorate. Cover the baking trays with cling film and set aside in a warm place to rise for 10 minutes.

To finish, brush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown.

Meanwhile, for the apricot glaze, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze.

For the icing, mix the icing sugar, boiling water and vanilla extract together until smooth. Transfer to a piping bag fitted with a small plain nozzle and pipe lines across the cooled pastries to finish.


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Recipe Summary

  • 1 cup all-purpose flour (spooned and leveled)
  • 1 1/4 cups rolled oats (not quick-cooking)
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup light-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup chopped toasted pecans
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.

Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.


Reviews ( 59 )

I can't understand the bad ratings for this recipe - I think these cookies are wonderful! Wherever I take them, they're a huge hit! I've made them before, but lately I've been changing them up a bit reduced white sugar by 2 tbsp., used 1/4 c. + 2 tbsp. chopped white chocolate chips and added chopped craisins (as many as you want - I put craisins in anything I can!) along with 1 to 1-/2 tbsp. orange zest, substituted orange extract for half of the vanilla. Sensational! It's also important to note that using toasted pecans is absolutely essential, or else you can't taste them as well. These are part of the regular cookie rotation now!

I thoroughly read this recipe and all reviews prior to making the cookies. As I do with all recipes, I halved the sugars. Once I had everything mixed in the bowl, I was surprised by the small amount cookie dough I had in front of me. The dough did appear course, and my hands never got dirty handing it however, as I measured each cookie out by tablespoon I saw that it was a nice dough - not dry at all. I precisely measure the dough, yet ended up with 27 bite-sized cookies, not 36 as expected. As small as they are, I cannot imagine making them any smaller to get 36. My cookies stayed rounded during and after baking. They are firm on the outside, have a soft center, are plenty sweet, and very tasty. The next time I make these I will double th recipe.

VERY sweet! I'm on a sugar high from one cookie. I should have read the reviews first. I'm not crazy about the texture either. I measured the ingredients but the cookies are too crumbly for our taste. Baked according to directions.

Made these tonight to get rid of some ingredients I had left over from X-mas. They turned out great but I find them a little sweet. If I was to do this again I would cut the sugar down. Maybe 1/2 cut of white instead of 3/4 cup.

My family likes them so much I always make a double batch.

One of my all time favorite cookie recipes. super soft inside and crispy outside, on the first day. They definitely get hard by day two but on day one, MAN these are killer!

My daughter made these and they were delicious. Stayed crisp outside and chewy inside for 4 days! The only change was she reduced the white sugar to a 1/2 cup sweetness was perfect.

I made these cookies this morning, I used 3/4 C brown sugar (eliminating the granulated sugar,) 1 tsp baking powder, and 1/3 C mini choc chips. I cooked them for 10 minutes, and did not wait for them to brown on the edges (over baked) They are soft, chewy and delicious! I brought them to work and they are already gone! I will make these tasty cookies again and again!

What a pleasant surprise these chewy, tasty cookies were! The key is definitely taking them out between 11 & 12 minutes - just a hint of brown on the edges - they finish cooking perfectly on the hot pan. Remove immediately for cooling. Perfecto! I only had walnuts on hand, they did not suffer for it. Top notch recipe.

These are WONDERFUL cookies! I've made them several times, and my family gobbles them up. I double the chocolate chips and make them with or without nuts, depending on what I have on hand.

I loved these cookies! I think the secret is making them larger (I got 24, not 36). I did cut sugar to 1 cup (half brown, half white) and used a coarse-milled whole wheat flour for 1/3 of the total flour, giving them a crumbly shortbread texture, although they were still soft and chewy. I had two egg yolks that needed using, so I whisked them with 1/4 cup of milk. They are delicious, tender, crumbly, chewy--all good!

YUMMY! Made a few substitutions to make even healthier-whole wheat flour, egg whites, and dark chocolate chips. So good. I think I will even reduce the amount of white sugar I put in next time, they were maybe even a bit too sweet! Definitely recommend!!

Just made them and they came out great. I followed the recipe exactly, except put them in the fridge before baking. They came out crunchy, not chewy. Tasted great and will make again!

These had a very nice taste. I used walnuts because I never have pecans on hand. But the first batch came out flat and greasy. So I added flour and even wheat bran to the mix so it wasn't as wet. They turned out much better this time.

I found these to have good flavor, but they weren't very chocolate-chippy with only 1/4 c. of mini chips. Some of the cookies ended up with only a few, making them more like a generic oatmeal cookie than anything else. I did use a stand mixer though, with fine results, keeping the speed low and mixing only until each step was achieved. I use freshly milled spelt flour to make cookies (among other things), and here I had to increase the volume by about 1/3 cup to reach 5 1/2 ounces. Still, the dough could have been thicker as the cookies spread quite a bit in baking (refrigeration doesn't help much here), so I may increase the flour as well. I also used walnuts instead of pecans as I don't keep the latter on-hand, and found that 11 minutes' baking time was about right. I would make these again but probably with double the amount of chips.

One of my new favorite cookies! I followed the recipe to a "T" (except my bake time was slightly longer at about 15 minutes and I forgot to toast the nuts). Size is perfect and I easily got the full 36 cookies - they come out of the oven exactly as the recipe prescribes - cruncy on the outside and chewy in the middle. You must use quality ingredients in this since there are few in this cookie. I would also imagine the mini chips are the way to go (I had some on hand) to make sure you can still taste the oats and the subtle pecans. So easy to make and the taste makes this absolutely a keeper. Enjoy!

I followed the recipe to the letter, and the cookies were delicious. To the reviewers who complained of dry, crumbly dough - I have a suggestion for you. Be very precise when you measure dry ingredients. If you "scoop" your flour and oatmeal rather than weighing or spooning it into your measuring cup, you will end up with more than the recipe actually calls for.

Delish! Made the recipe as is, just added a couple sprinkles of water.

perfect oatmeal, choc chip, nut cookies. followed other suggestions and used 7/8 cup packed brown sugar, skipped white gran. sugar, increased chips & nuts to 1/3 cup, added splash of water. delicious!! made 3 doz + a few more, baked for 11 minutes.

I've made these cookies multiple times now. they are wonderful. I accidentally switched the brown & white sugar amounts, and I've done it every time because I thought they were so good. Other than the accidental switch, I followed the instructions exactly (I even weigh the flour & oatmeal - 80 grams). Once I made a double batch using a stand mixer, and they turned out terribly. Exactly how everyone else here complained about them being dry and hard. Very disappointing. I think you HAVE to use a hand mixer to make sure you are not over-mixing. I've made them since using a hand mixer and they turned out wonderful again. I also only bake them 8 minutes (gas oven) or until they are golden brown on the bottoms only (not the edges). After 2 minutes on the baking sheet, 2 minutes on a cooling rack, I quickly put them in an airtight container so they don't get dry & hard. DELICIOUS!

After making a few alterations, I found this to be a great oatmeal cookie recipe. I added a couple of teaspoons of water to the dough, used 1 C. brown sugar and 1/4 C regular sugar, substituted walnuts for the pecans (what I had on hand), added some maple flavoring, and baked about 11 minutes. Using a 1-1/4" scoop, I got about 3 1/2 dozen cookies. They spread out quite a bit but were crispy around the edges and chewy in the middle. I'll definitely use this recipe again, next time maybe substituting some dried cranberries for the chocolate chips. Or maybe some coconut. Anyway, very yummy!

made these exactly as written (okay, perhaps a little extra on the pecans and chocolate chips) and they were wonderful! Have to keep myself from eating them all by myself.

Love this recipe!! Not sure what others did wrong, the dough was crumbly and dry but they turned out fantastic! It is a family favorite!! I followed the recipe exactly. :)

This will definitely be my new chocolate chip cookie recipe! My husband said they are the best I have ever made. I followed the recipe exactly with smart balance stick butter and sprayed pam on the cookie sheet. It didn't give me the oatmeal raison flavor that I was expecting but the flavor was wonderful.

Did not care for these cookies at all. They seemed almost greasy in taste. Too much butter? I won't be making these again have better recipes.

I'm not at all impressed with these cookies. They turned out a little dry, even though I added more water as suggested in the previous reviewers. I also thought it didn't have nearly enough oats to be called an oatmeal cookie. They were definitely soft though. I'll keep searching for a better recipe.

Batter was very dry and crumbly. The cookies fell apart. The dough was good eaten right out of the bowl, though.

I toasted the oats and pecans, and noticed the batter was really dry. I added an extra egg, to bring it back together, instead of more butter. They taste "healthy."

I'm giving this recipe 5 stars because the base dough is outstanding. I made a couple little changes, though. I used about 1 cup total sugar (3/4 brown and 1/4 granulated) and I added an extra egg white. The dough is delicious! Instead of using mini chips and pecans I broke the batter in half and put raisins in one half and mini chips the other. My oven is a little off so I only cooked them for 10 minutes and got a delightfully soft cookie. I got about 30 cookies total.

Made the recipe as written with only one change. Used an extra large egg instead of a large since this is all I had. These cookies were incredible.

These cookies were very good! I didn't toast the pecans, but the softness of the nuts added to the moistness of the overall product. The minichips were an excellent touch to the cookies as well. I added a little bit more vanilla extract and it just made the cookies even better! Not only did they smell fantastic but they tasted amazing! I am definitely making these for Christmas time to give to friends and family.

I only used 3/4 cup brown sugar (no granulated) added an egg white and cranisins and used walnuts instead of pecans. We thought they were wonderful. Probably made them a little large because I only got 2 dozens cookies. Will definitely make again.

My husband and I both really liked these cookies, and so did our guests! I agree, these are probably my favorite version of oatmeal cookie, and are a good hybrid of the oatmeal/chocolate chip-type cookie. I left in the total amount of sugar called for and found that it was a good amount - sweet, but not too sweet. I followed the recipe, changing only regular chocolate chips for the mini chips. Would definitely recommend toasting the pecans (delish--the flavor is worth it!). Will definitely be making these again.

its a great cookie with a couple modifications. i thought it was too much sugar so i lowered the granulated sugar to 1/2c and will probably lower it a bit more next time. didnt have nuts so i used cherry flavored craisins, its all on my blog: http://minameenah.blogspot.com/2010/06/cookies-and-then-cookies-corrected-to.html

After reading all of the reviews I tried this receipe with less sugar and an an extra egg white.(very moist) They were delicious. I made half with just chocolate chips and the other half with pecans and craisins. Will make them again and again!

This is by far THE BEST oatmeal cookie recipe I have ever made! I cut the white sugar to 1/2 c and used almost 1/2 c brown (always trying to lessen sugar) and added ground flaxseed and 1 scoop of chia seeds to get those nutritional benefits. After cooling, I tried one, and found them chewy (maybe not completely cooked, but this adds to the great texture) and I actually wanted to eat more like I were 10 again. I couldn't believe with all the healthy additions I could still taste the chocolate chip cookie taste from my old-time favorite recipe (which is very fat laden). Now I can scrap it, and use this recipe whenever I want chocolate chip cookies too. My kids loved the cookies, but my husband (who doesn't like oatmeal) didn't care for it--yet.

The batter was way too dry, I added a little bit of milk until it stuck together better. Unfortunately, I had already baked half the cookies so the first ones were hard as a rock, the second ones with the milk were much better!

These are great. I used a little less granulated sugar and a little more brown sugar. I'll definitely make these again.

Mmm good! I had a craving for some oatmeal cookies and didn't have enough butter in the fridge to make the recipe on the back of the oat box. This recipe used 1/3 of the butter and was still delicious! I also added an extra egg white and used large chocolate chips. I threw a handful of cranberries in for a little fruit kick. They were easy to make and turned out great. I cooked them for 10 minutes.

Based on previous reviews, I added an additional egg white and switched the amounts of brown and granulated sugar. With those alterations the cookies went fantastically! I only managed to get 18 cookies out of it, and I cooked them for 13 minutes. Based on some reviews I wasn't interested in making the cookies, but my boyfriend suggested I follow some of the suggestions in the comments and he was right to push they were great!

I thought this was a really good "light" recipe. It had good texture and flavor. I might even reduce the amount of sugar in the recipe, but other than that I highly recommend it.

These cookies were perfect! They crunchy and chewy all in one. I used almonds instead of pecans and i reduced the time to about 9 min. and they were absolutely delicious.

not what i was hoping for. i like an oatmeal cookie to resemble an oatmeal cookie in the end, and this one did not. had too much sugar and not enough oats. the cooking time worked out fine for me though i was expecting to cut it short based on other reviews.

This is a pretty good recipe. I did without the nuts and instead doubled the chocolate, and I think they're great! I would have given it five stars had they been softer: my cookies turned out kinda crunchy but a very satisfying crunch!

Good and worthy of sharing. I will double the batch next time, though because the recipe yields less than I prefer.

My family LOVES these cookies. After reading the reviews I decided to add an egg white to add some more moisture. I also used huge dark chocolate chunks and doubled the amount. I used 2 tblspoons of dough for each cookie and bake for 13 minutes. They come out perfect and chewy EVERY time!

Though I changed this recipe a bit I really loved them. I wanted a white chocolate-macadamia cookie so thats what I subbed for the pecans and dark choc. chips. After reading the other reviews, and looking at my dough, it did seem a little crumbly and dry so I just splashed a few teaspoons of water on it. Mine did not look like the picture and they flattened out completely. Regardless, they were crispy on the outside and soft on the inside and kept for days, everyone who tried them loved them and didnt even know they were light! I have previously made them exactly like the recipe a couple months ago and then they still tasted great and looked like the picture. so mix it up! I'll def. be using this cookie as a base for many nut/chip combos!


Confectionery recipes

Create some delicious sweet treats with our best ever confectionery recipes. Try cool cookies, fantastic fudge, brilliant brittle or fabulous buns.

Published: October 13, 2020 at 2:22 pm

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Make these sugar mice at least a day before serving, so they have time to dry out. The recipe makes 12 mice – enough for one for each of your family and friends!

Sweet snowballs

An alternative to truffles, these chocolatey bitesize treats contain Maltesers, coconut, marshmallow, cranberries and rich tea biscuits - perfect for making with kids

Sugar cookies

Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for extra special festive biscuits. They make lovely Christmas gifts

Scottish tablet

Make this Scottish tablet as a sweet treat for family and friends – it makes a lovely gift. Tablet is similar to fudge, but with a more crumbly texture.

Viennese whirls

These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat

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Bake a batch of these easy chocolate chip shortbreads to pair with your afternoon cup of tea. These simple sweet treats are perfect for sharing

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This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?

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Perfect for a bake sale, kid's party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like

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Try our recipe for homemade doughnuts. Once you've tasted these irresistibly plump and sugary treats from doughnut master Justin Gellatly, there'll be no going back!

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How to make the pecan digestive crust

Maple syrup and pecans are a match made in heaven. Sure you could be using other nuts, but the buttery texture of pecans is something I just adore. This is why I decided to infuse the cheesecake base with some ground pecans. My go-to cheesecake crust option is usually very simple and only requires 2 ingredients: Digestive biscuits and butter. For this no-bake maple cheesecake I decided to add a third ingredient: pecans!

To make the cheesecake base you just need to combine the biscuits and pecans in a food processor and pulse until finely ground. If you are not blessed with a proper food processor like me, it’s okay to work in batches or just grind the ingredients separately. Just make sure to combine them once ground. Then you just need to melt the butter and stir it into the ground biscuit and pecan mixture.

In my pecan crust I chose to use salted butter. And no added sugar! Digestive biscuits are not the sweetest biscuits out there, so what’s the trick? No tricks, I intentionally made the cheesecake base non-sweet. Slightly salty, actually. Wait until you eat it together with the sweet maple syrup cheesecake. The use of salted butter in the cheesecake base will yield a wonderful balance in the final product.

Please note that the amount of salt used in butter may vary from country to country. I am based in Sweden and here we have two varieties of salted butter: the regular (1,2 g salt per 100 g) and the extra (1,8 g salt per 100 g). In this recipe I used the regular one (normalsaltat).


Ingredients

Step 1

Arrange racks in top and bottom third of oven preheat to 400°. Line 2 sheet pans with parchment paper.

Step 2

Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.

Step 3

Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.

Step 4

Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky).

Step 5

Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough ¾"–1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar.

Step 6

Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.

How would you rate Ina Garten's Chocolate Pecan Scones?

I tried to leave 1 star but the recipe wouldn't allow anything less than 5. These are way too salty. My mom requested I make them for Mother's Day and was so excited, and we're probably going to have to throw them out. The ingredients in the printable recipe should not simply say "kosher salt." Extremely disappointed.

These were great! Made exactly as the recipe stated except I did not use the pecans. (Don’t like them). If you use kosher salt as the recipe calls for its not salty. Do your research on salt people. Kosher salt is lower in sodium than iodized/table salt and doesn’t have that awful taste that table salt has. Salt enhances the all the flavors.

Great recipe I cut salt in half. Here is a great tip Freeze butter and grate with a cheese grater. I gifted some and was told the were the best they ever had. Also added vanilla paste and a little extra sugar and large sugar crystals on top of egg wash thank you Ina

I’ve made enough of Ina’s recipes to know that you only use about 1/3 the amount of salt she calls for, I mean 4 tsp. Anyway these were a decent scone, flakey and crisp but I also agree the amount of butter was too much.

Texture was fantastic, but I agree with the other comments about the salt. I always make a recipe as is the first time, but I would cut the salt in half!! May try doing a mix of bittersweet and milk chocolate to increase the sweetness. If not for the salt these would have been perfect.

First, the problem I had : I'm kind of a salt fiend. I use exclusively Diamond Crystal Kosher salt. I was really expecting 4 tsp to be the right amount of salt, but honestly, I found them a little salty. By no means inedible, but salty. In bites with chocolate, it was a good amount of salt, but not every bite had chocolate in it, and chocolate free bites were quite salty, and really did remind me of a salty biscuit. The next time I make them, I will either reduce the salt to 3 tsp and add a couple more tablespoons of sugar to the dough, or just add a few more tablespoons of sugar, leaving the salt as written and see which I prefer. The good: The scones are very light, and come out really nice and flaky. They're very buttery. The sugar and egg wash on top makes a really pretty crust that is nice to crunch through. The tip to rotate the pans is really good. Make sure you use a sharp cutter and flour it. If you don't have a round cutter I would honestly just use a knife and cut squares, because a dull one will compress the layers and make it harder for them to rise. I'll be making them again, but with the salt/sugar balance adjusted to my taste.

These were delicious! It’s kind of sad how many bad reviews there are because they used the wrong type of salt - you MUST USE DIAMOND CRYSTAL KOSHER SALT. The difference in concentration of saltiness varies on the type and brand of salt you use. For example, 4 tsp. of table salt are going to be MUCH saltier than 4tsp. of kosher or sea salt. Also, I used 3 bars (2 &1/2 cups) of 70% and 78% cacao Lindt chocolate instead of pecans because I wanted something really chocolatey. I would recommend putting a GOOD amount of sugar on top of the eggwash because the chocolate was so dark it needed some sweetness, plus there was hardly any sugar in the actual dough. I would 100000% make these again they were amazing and not too salty or buttery like others have said.

They were okay, but not the best. Chop the pecans pretty small, otherwise they are just hot and a weird texture when you bite into a fresh scone.

Much too salty, wish I would have halfed the amount of salt and added sugar as a replacement for some sweetness. I was expecting a sweeter scone but instead had a savory, over-salted biscuit.

I havled this recipe and it came out perfectly! I added diamond crystal salt as directed and didn't find it too salty at all. I used extremely cold butter, cream, and eggs and there was no excessive butteriness or greasiness when they came out. I mixed Lindt 85% and 70% chocolate and sprinkled demerera sugar on top, the end result was a very balanced and delicately sweet.

This is my first time baking scones and I think I might've chosen the wrong recipe to start. I agree with the others about this recipe being 1. Too salty & 2. Too buttery! Will definitely try and bake other scones but I really wouldn't recommend this one. Sorry Ina, sorry BA, I really tried to make it work :( Had to whip up some more heavy cream + icing sugar to enjoy this scone (to balance the saltiness of it).

Waaaaay too salty. A lot of work to make scones that had to be thrown out from the overuse of the salt. I was suspicious but I always try a recipe once before correcting. Very disappointed.

I followed the recipe exactly with the exception of using a different bittersweet chocolate brand. They turned out tasting like savory biscuits that had chocolate and pecans in them. I would not make this again. It wasn’t a disaster, but not what I was expecting.

Instead of rolling these out and cutting, I scooped them with an ice cream scoop and then froze them on a cookie sheet. I placed the frozen scones into a Ziploc bag. On Christmas morning, I took out as many as I needed, place them on a cookie sheet and bake them. They were great. Next time I would add some orange zest.

I baked this and they were great! I did read the comments and cut the salt portion in half and that totally turned out great! (the scones were not too sweet so I can totally see how they can turn really salty if you do not cut the salt portion in half) I added some powder sugar at the end to make them sweeter. Something I would suggest and I might try is adding some vanilla extract to the mixture to make them sweeter!