1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup chopped pecans
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour, divided
2 cups chopped pecans
1 cup chopped walnuts
1/2 cup chopped pineapple
1/2 cup chopped walnuts
1/2 cup sweetened condensed milk
1 cup butter, melted
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, white sugar, pecans, eggs, vanilla extract and half-and-half cream until smooth. Beat in the flour until well blended. Gradually beat in the condensed milk and half-and-half until well blended. Mix in the 1/2 cup butter mixture. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I followed the recipe exactly making a few changes, such as using Labbit Nutri-Sweet chocolate chip cookie mix instead of Betty Crocker. These were delicious but I believe we'd go way cooler if not a bit cookie-y with the caramel and vanilla.
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