Chewy Pecan Cookies - Page 2

Grammy G · 02-14-2007, 10:44 PM

I was looking at the ingredients and wondered what is binding the dough together? Do you think an egg would help? Just a thought. They look great and I hope to try them soon!

jswalker1992 · 02-15-2007, 12:35 PM

This is really good. My cookies also spread out, but I like them a lot!

Nigel · 02-15-2007, 12:46 PM

Quote:

Originally Posted by liz1114

Thanks for the info Kisal, I will have to try that next time. The best I have come up with so far is to use parchment and then place a ring that goes on a glass jar on the cookie sheet and put the dough in the middle, helps them to not spread but I still don't get the rise or chewyness that kevin does. These are still my favorite cookie though that is for sure!

Reading this, I was thinking about trying them in a muffin top or muffin pan so they will keep their shape. Thinking outloud here.

stephdray · 02-17-2007, 03:29 PM

So I used this recipe on an exopat baking mat.

They flattened out and became so crumbly that they couldn't be lifted from the pan without breaking. Mind you, they _tasted_ great. So good, I have to figure out a good use for the crumbs. They seem like they'd make a great crust for something, and they were very rich.

But then I started experimenting. I tried it in a variety of ways. I used shortening instead of butter (not as rich or salty tasting). I added an egg, but that made the batter too thin, so I added carbquick to dry it out, and I got biscuit cookies.

I suspect that this recipe is missing an egg to hold the batter together, but that the mini-batch is too small to support a whole egg. Your thoughts?

Kevinpa · 02-17-2007, 03:43 PM

Quote:

Originally Posted by stephdray

So I used this recipe on an exopat baking mat.

They flattened out and became so crumbly that they couldn't be lifted from the pan without breaking. Mind you, they _tasted_ great. So good, I have to figure out a good use for the crumbs. They seem like they'd make a great crust for something, and they were very rich.

But then I started experimenting. I tried it in a variety of ways. I used shortening instead of butter (not as rich or salty tasting). I added an egg, but that made the batter too thin, so I added carbquick to dry it out, and I got biscuit cookies.

I suspect that this recipe is missing an egg to hold the batter together, but that the mini-batch is too small to support a whole egg. Your thoughts?

I like them as they are but you are welcome to tweak them to your liking.

jswalker1992 · 02-17-2007, 04:23 PM

In my opinion, the only thing that my cookies were missing the other day when I made them was a good cup of coffee!!

stephdray · 02-17-2007, 09:41 PM

Quote:

Originally Posted by jswalker1992

In my opinion, the only thing that my cookies were missing the other day when I made them was a good cup of coffee!!

That's awesome. How did you keep them from falling apart out of the pan?

stephdray · 02-17-2007, 09:45 PM

Quote:

Originally Posted by Kevinpa

I like them as they are but you are welcome to tweak them to your liking.

Oh, I wasn't trying to diss your cookies! I like them so much I was trying to eat them even as they were breaking in my hands.

I was just wondering if you thought the egg might correct the flattening problem. Sorry to be a bother. I know you do a lot of experimenting here for us, and I've harassed you enough in the sweetener thread that I should leave it be.

jswalker1992 · 02-17-2007, 09:50 PM

Here's what happened. I had a brain fart making these. I saw four cookies as the serving size. My brain didn't compute it to be four 3" cookies (if they don't spread out.) I put four cookie mounds on a cookie sheet for a toaster oven. I put parchment paper on the cookie sheet. Worked really well. When I took them out of the oven, it was 1 HUGE cookie that spread over the entire pan.

So, I just cut up my enormous cookie while it was still warm and made four of them.

The cookies were really flat, but not crumbly. Nice and chewy.

Kevinpa · 02-17-2007, 10:17 PM

Quote:

Originally Posted by stephdray

Oh, I wasn't trying to diss your cookies! I like them so much I was trying to eat them even as they were breaking in my hands.

steph i didn't think you were. I have made these when they did not fall apart and I am determined to figure out why I or anybody else can't repeat the recipe. Changing the ingredients of the recipe won't get me any closer to the answer. So I'm just sticking to this recipe until I can repeat my original results by process.

stephdray · 02-18-2007, 03:30 PM

Just an update.

Today I went back to the original recipe and experimented by putting the cookie dough into shaped containers, like ramekins and a silicone muffin pan. The results have been encouraging, if not perfect. In the first batch, the edges got a little too brown before the rest of the cookie was done, so I lowered the temperature.

In the next batch, I kept a close eye on it until it was a golden color. It still thins out, but I can pick it up and eat it, and the center is chewy!

It reminded me very much of shortbread, caramelized and lovely. When I get these perfect, they're going to be very popular in my home.

Kevinpa · 02-18-2007, 05:15 PM

I also have an update.

Without going into a long winded explanation of how it happened, I believe I wrote down the original recipe wrong.

Try subbing baking soda for the baking powder and tell me what you think.

Kevinpa · 02-18-2007, 11:13 PM

Ok, now that I figured out what I did wrong I decided to tweak these to the next level....

I doubled the recipe and made a couple subs and additions.

1/2 cup coarse ground pecans
2 T. carbquik
4 T. polyD
1 splenda quick pack (1 cup sweetener)
4 T. butter
1 t. baking soda
1/2 oz unsweetened chocolate
1/4 cup unsweetened coconut

Combine dry ingredients.
Melt chocolate and butter in microwave until combined.
Mix chocolate mixture with dry ingredients until incorporated

Divide 8 ways and spoon into nonstick muffin pans. (I used the small loaf kind)

Bake in a preheated 350 degree oven 8 to 10 min or until set.

If you liked the others you will like these.

Yeild 8 cookies @ approx 1.5 carbs each

jswalker1992 · 02-19-2007, 12:22 AM

Those look really good! Can't wait to try those tomorrow!! Thanks for all the work you put into these recipes. It makes this way of eating a lot of fun!

thecheshirekat · 02-25-2007, 12:20 PM

Just wanted to say that I've made these cookies a handful of times since you first posted the recipe and could never get them "chewy." They were always crumbly and fragile. I kept trying because it was so easy and I only had to dirty one bowl, one measuring cup, and one measuring spoon

.

Last night I tried again and subbed the baking soda for the baking powder. What a difference!!! I use almond flour instead of ground pecans because I'm lazy, and they taste very much like these big, chewy sugar cookies we used to get from the Original Cookie Company when I was a kid. Mmmmm, so good.

TXkim · 02-25-2007, 03:52 PM

Just wanted to add that I've also made these and then melted a couple of Hershey's sf candies and dipped the edges of the cookies in the chocolate and put them in the fridge a few minutes to firm up. Very decadent!

Kevinpa · 02-25-2007, 03:57 PM

One of the things I have had on my list for some time now is to make these a bit more sturdy so I can make them cone shaped and do some LC Cannoli with them.

That Girl · 02-25-2007, 05:01 PM

Quote:

Originally Posted by Kevinpa

One of the things I have had on my list for some time now is to make these a bit more sturdy so I can make them cone shaped and do some LC Cannoli with them.

i wonder if you made them big enough and flat if you could mold them as soon as they come out of the oven, like you do w/fortune cookies. it might work.....

Kevinpa · 02-25-2007, 05:05 PM

Quote:

Originally Posted by That Girl

i wonder if you made them big enough and flat if you could mold them as soon as they come out of the oven, like you do w/fortune cookies. it might work.....

not as they are.....believe me I have tried

The cookie has to ba change a bit to be a bit sturdier.

nurseypoo5 · 02-25-2007, 10:36 PM

omg KEVIN TYTYTYTYTYTY for that recipe for the chocolate/pecan/coconut brownie thingy...THAT IS BY far the best low carb ANYTHING i have ever made in all my 6 yrs of low carbing. I had 2 of them and still felt good about the 3 carbs i ate.

I did use a bit less splenda and semi sweet c.chips (be well's). THANK YOU!

Now on the "lacy cookies" I'm sure they are the bomb but please no one EVER NEVER EVER accidently use wax paper instead of parchment paper to bake these on....

what a mess that was LOL...i had wax dripping off of the sides of my pan. The smell still lingers.

Oh well...off to smell my brownies thingys. Kevin i think i LOVE you!

24Fan · 02-26-2007, 05:53 AM

LOL Nurseypoo! That sounds like something I"D do, the wax paper thing

I have to try those chocolate ones, gotta get some chips first though.

Kevin, it's agreed. We all love you here!! Low carb would be so boring without these ideas you give us. Your name came up when Tweaker Geek and I met LOL "don't you just love Kevin and his recipes?" "yes!"

nurseypoo5 · 02-26-2007, 11:01 PM

Quote:

Originally Posted by Kevinpa

One of the things I have had on my list for some time now is to make these a bit more sturdy so I can make them cone shaped and do some LC Cannoli with them.

i made the lace type tonight, yummo

i was able to roll it in a cannolli shape but i can imagine it would be the worlds most fragile cannolli!

mebjar · 02-28-2007, 11:31 AM

Kevin, do you think maybe the variation everyone is experiencing might be due to the pecans? Since the tree is in my backyard, I make my cookies with the tiny native Texas pecans which are higher in fat than just a regular run-of-the-mill pecan. When I cut the butter WAY back, I find that they don't spread as much. I know that this has been said many times before, but thank you so much for creating this recipe. It has become a staple in my house. Love them for breakfast with a cup of coffee.

CreekWatcher · 02-28-2007, 02:53 PM

Kevin, I don't have a loaf-type muffin pan...would two of those muffins be about the size of two bars made in a mini loaf pan?

Kevinpa · 02-28-2007, 03:19 PM

they are about half the size of a mini loaf pan.

CreekWatcher · 03-02-2007, 07:27 AM

Quote:

Originally Posted by Kevinpa

they are about half the size of a mini loaf pan.

That's what I meant (and the opposite of what I said)...thanks, Kevin.

That Girl · 03-02-2007, 11:45 AM

how about some tvp? i have never used this and was going to ask if its worth buying, but maybe it would give a little more body to the cookie?

02-14-2007, 10:44 PM	#31
Grammy G Junior LCF Member Join Date: Jan 2004 Posts: 59 Gallery: Grammy G	Egg? I was looking at the ingredients and wondered what is binding the dough together? Do you think an egg would help? Just a thought. They look great and I hope to try them soon!

02-18-2007, 11:13 PM	#43
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Ok, now that I figured out what I did wrong I decided to tweak these to the next level.... I doubled the recipe and made a couple subs and additions. 1/2 cup coarse ground pecans 2 T. carbquik 4 T. polyD 1 splenda quick pack (1 cup sweetener) 4 T. butter 1 t. baking soda 1/2 oz unsweetened chocolate 1/4 cup unsweetened coconut Combine dry ingredients. Melt chocolate and butter in microwave until combined. Mix chocolate mixture with dry ingredients until incorporated Divide 8 ways and spoon into nonstick muffin pans. (I used the small loaf kind) Bake in a preheated 350 degree oven 8 to 10 min or until set. If you liked the others you will like these. Yeild 8 cookies @ approx 1.5 carbs each __________________ Success is a journey, Not a destination. So stop running. Recipe Page

02-25-2007, 12:20 PM	#45
thecheshirekat Very Gabby LCF Member!!! Join Date: Apr 2003 Location: Los Angeles, CA Posts: 4,281 Gallery: thecheshirekat Stats: 263.5/234.0/180 WOE: Atkins Start Date: Restart AGAIN 8/7/06	Just wanted to say that I've made these cookies a handful of times since you first posted the recipe and could never get them "chewy." They were always crumbly and fragile. I kept trying because it was so easy and I only had to dirty one bowl, one measuring cup, and one measuring spoon . Last night I tried again and subbed the baking soda for the baking powder. What a difference!!! I use almond flour instead of ground pecans because I'm lazy, and they taste very much like these big, chewy sugar cookies we used to get from the Original Cookie Company when I was a kid. Mmmmm, so good. __________________ 263.5/234.0/180 Induction re-started again 8/7/06

02-25-2007, 10:36 PM	#50
nurseypoo5 Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Keller, TX Posts: 4,757 Gallery: nurseypoo5 Stats: 270/185/160 WOE: just keeping it on the low down >50 carbs per day Start Date: start 2001 restarted a few times since hehe	THE GOOD AND THE UGLY! omg KEVIN TYTYTYTYTYTY for that recipe for the chocolate/pecan/coconut brownie thingy...THAT IS BY far the best low carb ANYTHING i have ever made in all my 6 yrs of low carbing. I had 2 of them and still felt good about the 3 carbs i ate. I did use a bit less splenda and semi sweet c.chips (be well's). THANK YOU! Now on the "lacy cookies" I'm sure they are the bomb but please no one EVER NEVER EVER accidently use wax paper instead of parchment paper to bake these on.... what a mess that was LOL...i had wax dripping off of the sides of my pan. The smell still lingers. Oh well...off to smell my brownies thingys. Kevin i think i LOVE you! __________________ 270(original wt) 192, 188, 185, 183, 180, 178, 1745, 172, 160 goal! One saggy boob said to the other saggy boob: "If we don't get some support soon, people will think we're nuts." Dear Lord, if you cant make me skinny, please make all my friends fat. Amen. My Space Add me!

02-15-2007, 12:35 PM	#32
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,408 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	This is really good. My cookies also spread out, but I like them a lot!

02-17-2007, 03:29 PM	#34
stephdray Senior LCF Member Join Date: Sep 2003 Location: Baltimore Posts: 348 Gallery: stephdray Stats: Lost Since Jan 2007: 25lbs WOE: Atkins-SouthBeach	So I used this recipe on an exopat baking mat. They flattened out and became so crumbly that they couldn't be lifted from the pan without breaking. Mind you, they _tasted_ great. So good, I have to figure out a good use for the crumbs. They seem like they'd make a great crust for something, and they were very rich. But then I started experimenting. I tried it in a variety of ways. I used shortening instead of butter (not as rich or salty tasting). I added an egg, but that made the batter too thin, so I added carbquick to dry it out, and I got biscuit cookies. I suspect that this recipe is missing an egg to hold the batter together, but that the mini-batch is too small to support a whole egg. Your thoughts?

02-17-2007, 04:23 PM	#36
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,408 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	In my opinion, the only thing that my cookies were missing the other day when I made them was a good cup of coffee!!

02-17-2007, 09:50 PM	#39
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,408 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	Here's what happened. I had a brain fart making these. I saw four cookies as the serving size. My brain didn't compute it to be four 3" cookies (if they don't spread out.) I put four cookie mounds on a cookie sheet for a toaster oven. I put parchment paper on the cookie sheet. Worked really well. When I took them out of the oven, it was 1 HUGE cookie that spread over the entire pan. So, I just cut up my enormous cookie while it was still warm and made four of them. The cookies were really flat, but not crumbly. Nice and chewy.

02-18-2007, 03:30 PM	#41
stephdray Senior LCF Member Join Date: Sep 2003 Location: Baltimore Posts: 348 Gallery: stephdray Stats: Lost Since Jan 2007: 25lbs WOE: Atkins-SouthBeach	Just an update. Today I went back to the original recipe and experimented by putting the cookie dough into shaped containers, like ramekins and a silicone muffin pan. The results have been encouraging, if not perfect. In the first batch, the edges got a little too brown before the rest of the cookie was done, so I lowered the temperature. In the next batch, I kept a close eye on it until it was a golden color. It still thins out, but I can pick it up and eat it, and the center is chewy! It reminded me very much of shortbread, caramelized and lovely. When I get these perfect, they're going to be very popular in my home.

02-18-2007, 05:15 PM	#42
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I also have an update. Without going into a long winded explanation of how it happened, I believe I wrote down the original recipe wrong. Try subbing baking soda for the baking powder and tell me what you think.

02-19-2007, 12:22 AM	#44
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,408 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	Those look really good! Can't wait to try those tomorrow!! Thanks for all the work you put into these recipes. It makes this way of eating a lot of fun!

02-25-2007, 03:52 PM	#46
TXkim Senior LCF Member Join Date: Jan 2004 Location: Lake Kiowa TX Posts: 287 Gallery: TXkim Stats: 5'8" 155/127/125 WOE: Atkins Start Date: April 2003	Just wanted to add that I've also made these and then melted a couple of Hershey's sf candies and dipped the edges of the cookies in the chocolate and put them in the fridge a few minutes to firm up. Very decadent!

02-25-2007, 03:57 PM	#47
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	One of the things I have had on my list for some time now is to make these a bit more sturdy so I can make them cone shaped and do some LC Cannoli with them.

02-26-2007, 05:53 AM	#51
24Fan MAJOR LCF POSTER! Join Date: Oct 2004 Posts: 2,533 Gallery: 24Fan WOE: Atkins	LOL Nurseypoo! That sounds like something I"D do, the wax paper thing I have to try those chocolate ones, gotta get some chips first though. Kevin, it's agreed. We all love you here!! Low carb would be so boring without these ideas you give us. Your name came up when Tweaker Geek and I met LOL "don't you just love Kevin and his recipes?" "yes!"

02-28-2007, 11:31 AM	#53
mebjar Senior LCF Member Join Date: Aug 2004 Location: Texas Posts: 165 Gallery: mebjar WOE: Atkins	Kevin, do you think maybe the variation everyone is experiencing might be due to the pecans? Since the tree is in my backyard, I make my cookies with the tiny native Texas pecans which are higher in fat than just a regular run-of-the-mill pecan. When I cut the butter WAY back, I find that they don't spread as much. I know that this has been said many times before, but thank you so much for creating this recipe. It has become a staple in my house. Love them for breakfast with a cup of coffee.

02-28-2007, 02:53 PM	#54
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 496 Gallery: CreekWatcher	Kevin, I don't have a loaf-type muffin pan...would two of those muffins be about the size of two bars made in a mini loaf pan?

02-28-2007, 03:19 PM	#55
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	they are about half the size of a mini loaf pan.

03-02-2007, 11:45 AM	#57
That Girl MAJOR LCF POSTER! Join Date: Dec 2005 Posts: 1,472 Gallery: That Girl	how about some tvp? i have never used this and was going to ask if its worth buying, but maybe it would give a little more body to the cookie?

03-04-2007, 10:38 AM	#58
am2106 Senior LCF Member Join Date: Jun 2005