1/2 cup butter, melted
1 cup all-purpose flour
2 1/2 cups packed light brown sugar
1 (7 ounce) can crushed pineapple with juice
2 cups chopped pecans
2 eggs, beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 (9 inch) prepared Oreo cookie dough
1 cup chopped walnuts
In a medium bowl, cream together the melted butter and brown sugar until smooth. Beat in the pineapple and pecans. Stir the eggs and vanilla into the creamed mixture, mixing just until.
Stir the flour, brown sugar, pineapple and pecans into the creamed mixture. Mix in the flour mixture. Gradually mix in the pineapple mixture. The batter will be sticky.
Bake in the preheated 350 degrees F (175 degrees C) oven for 1 hour. Remove from the oven and cool on a wire rack. Roll the chilled dough into 1 inch balls and place them onto the unbaked cookie sheets.
Cool slightly on the baking sheets before removing from the cookie sheets. Roll the chilled dough into 1 inch balls and place them onto the unbaked cookie sheets.
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