4 cups all-purpose flour
1 cup chili powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup buttermilk
2 tablespoons milk
1 cup vegetable oil
2 tablespoons butter
1 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/3 cup chocolate syrup
Preheat the oven to 350 degrees F (175 degrees C). Combine the flour, chili powder, baking soda, salt, sugar, eggs and vanilla extract in a slow cooker. Gradually stir until well blended.
In a medium bowl, cream together the butter, brown sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir together the flour mixture, butter mixture and margarine, beating well.
In a large bowl, blend the remaining brown sugar, vanilla extract and pecans. Pour mixture over cookies and oil mixture in the slow cooker. Drop pecans onto cookies, so that they are touching.
Bake in preheated oven for 10 minutes. Remove cookies from oven, cool on wire rack. Allow cookies to cool on wire rack. Decorate with pecans, if desired. If desired, frost with chocolate syrup or butter, if desired. Spread over cookies.
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