Hands-On Time: 10 minutes
Total Time: 25 minutes
Yield: Makes 48 cookies
21/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
11/2 cups packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup whole buttermilk (not skim or low fat)
1 cup chopped pecans
1. Preheat oven to 350°F. Lightly grease two baking sheets.
2. Stir dry ingredients together in a medium bowl; set aside.
3. In another medium bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
4. Add dry ingredients to wet ingredients alternately with buttermilk. Mix well after each addition. Stir in the pecans.
5. Drop by rounded teaspoons onto prepared baking sheets. Bake 10–12 minutes; do not overbake. Cool for 3–5 minutes before removing from baking sheets.
Per Cookie: Calories: 83 | Fat: 4 g | Saturated fat: 1.5 g | Cholesterol: 13 mg | Sodium: 64 mg | Total carbohydrates: 11 g | Dietary fiber: 0 g | Sugars: 7 g | Protein: 1 g