Bourbon pecan oatmeal cookies from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 10, 2022

    These have a very nice chewy-moist texture and the salted pecans make for a nice salty-sweet contrast. The baking soda flavor is stronger than I prefer, however, so I won't make them again for that reason. The cookies I made immediately after mixing had the best salty-sweet contrast. Cookies made from dough stored in the refrigerator a few days tasted like the salt on the pecans had migrated into the rest of the dough. Recipe calls for lining cookie sheets with parchment or non-stick foil. I skipped lining and the cookies came off both insulated and single-layer sheets fine (with a bit of a scrape!). Cookies stayed moist and chewy for multiple days after baking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.