Skor Bits Pecan Cookies
Description:
These delightful Skor Bits Pecan Cookies are a true treat, offering a wonderful blend of textures and flavors. To ensure the Skor bits retain their delightful crunch, it’s crucial to pre-freeze them before incorporating them into the cookie dough. This step prevents the bits from melting away during baking, allowing you to enjoy their caramel sweetness in every bite. Perfect for large gatherings, this recipe is easily doubled, and the dough can be frozen in dollops for a quick cookie fix anytime. Baked cookies also freeze well, making them a convenient choice for unexpected guests or sweet cravings. For best results, use shiny insulated baking sheets rather than dark non-stick ones, and invest in a small spring-loaded ice cream scoop for uniformly shaped cookies.
Ingredients:
- 1/2 cup margarine
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup quick oats
- 1/2 cup unsweetened coconut
- 1/2 cup pecan pieces
- 1 cup Skor bits (pre-frozen)
Instructions:
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Preheat Your Oven: Set your oven to 350°F (175°C) to get it ready for baking these scrumptious cookies.
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Prepare the Dough: In a large mixing bowl, cream together the margarine, brown sugar, and white sugar with the vanilla extract until the mixture is light and fluffy. This should take about 2-3 minutes of mixing on medium speed.
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Incorporate the Egg: Beat in the egg until well combined. This step adds moisture and helps bind the ingredients together.
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Mix Dry Ingredients: Sift together the all-purpose flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the creamed mixture, stirring until just combined.
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Add the Oats and Coconut: Fold in the quick oats and unsweetened coconut until they are evenly distributed throughout the dough.
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Add Pecans and Skor Bits: Gently stir in the pecan pieces and the pre-frozen Skor bits. Be careful not to overmix to keep the chunks of Skor bits intact.
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Shape the Cookies: Using a tablespoon or a small spring-loaded ice cream scoop, form the dough into balls and place them onto a shiny baking sheet that has been lightly sprayed with non-stick cooking spray (like Pam). Ensure there is enough space between each ball, as the cookies will spread slightly during baking.
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Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden. Do not flatten the cookie balls; they should remain round for a soft, chewy texture in the center.
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Cool and Store: Remove the cookies from the oven and transfer them immediately to a cooling rack to cool completely. This prevents them from continuing to cook on the baking sheet and ensures they stay crisp on the edges while remaining soft in the center.
Tips:
- For perfectly shaped cookies, use a small spring-loaded ice cream scoop to portion the dough.
- Avoid using dark non-stick cookie sheets as they can cause the cookies to bake unevenly; shiny insulated baking sheets are ideal.
- Both the dough and the baked cookies freeze well. Store the dough in dollops in the freezer and bake fresh cookies whenever desired. Baked cookies can be frozen in an airtight container for up to three months.
Nutrition Information (per cookie):
- Calories: 133.4
- Fat: 8.4 g
- Saturated Fat: 3.3 g
- Cholesterol: 8.2 mg
- Sodium: 74.6 mg
- Carbohydrates: 13.8 g
- Fiber: 1.2 g
- Sugar: 8.7 g
- Protein: 1.6 g
Enjoy these delicious Skor Bits Pecan Cookies at your next gathering or as a special treat just for you! 🍪✨