"Recipes are meant to be shared"...Ann Thibeault

Monday, April 12, 2010

Texas Cookies


 I had a craving for something sweet.  So I pulled out the recipe for Texas Cookies.  I've been making these cookies for over 20 years, but hadn't made them recently.  The recipe comes from Lee Bailey's Good Parties Cookbook.

Baked on a small cookie sheet or jelly roll pan and then cut into squares, these cookies are bites of buttery, brown sugar deliciousness.

The original recipe does not contain chocolate chips and the nut is suppose to be pecan.  But I have always added the chocolate and I use pecans and walnuts interchangeably.


The secret is to not over bake.  They should still be soft and chewy.  


Adapted from Lee Bailey's recipe

Texas Cookies

1 Cup Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
2 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
2 cups pecans or walnuts
Chocolate chips

Preheat oven to 350°F.
Line a small jelly roll pan with foil and butter.

Sift together flour, baking powder and salt.
Cream together the butter and sugar and beat in the eggs, one at a time. Add the vanilla.  Add the flour mixture. Mix well.

Spread the mixture evenly in the pan. Sprinkle with nuts and chocolate chips.  Bake for about 20 minutes or until cookies are almost set.  Do Not Over Bake.

Remove from oven and let cool.  Slide cookies and foil out of pan on to cutting board.  Cut into squares.


22 comments:

  1. Those look so good, almost like a flat blondie! I'll have to try this recipe soon -

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  2. Wow! I've had this recipe for many years- I think I originally got it from a neighbor. I've never heard the name Texas Cookies- how cool!
    xoxo Pattie

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  3. these look amazing. don't you just love lee bailey? I think i have all of his books!

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  4. these must be very sweet! 2 c brown sugar!

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  5. wow che meraviglia golosa!!!! complimenti!

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  6. Oh boy with a tall glass of ice cold milk I could get into some serious trouble with one of those!
    Beautiful Ann!

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  7. Those are looking good but if you eat too much, you are liable to end up with a clogged system.

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  8. I just love it when something looks amazing and I happen to have all the ingredients at home already! Yum...I'll be trying these before the day is over.

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  9. Sue, I feel the same way when I find something that looks good and I have everything I need on hand. I hope you like these as much as I do.

    Ann

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  10. I love these! I'm a native Texan so I feel sure that everything in/from Texas is the best. :-)
    Thanks so much for sharing!

    Brightest blessings,
    Pat

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  11. I just saw your photo posted on Facebook. I've been craving cookies all day long, and I like to bake them on Sundays so they can be put into adult lunch boxes (son is grown). I have to make them. Period. I love bar cookies, because they are fast to make, with little fuss. Thanks!

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  12. My son gave these an 11 out of 10!!
    They were very good but very sweet!!!

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  13. I am definately trying this. Just looks so delightful!

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  14. These are so good but I wouldn't use tin foil. They stick too much, it's impossible to get them off.

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  15. Anonymous, I'm sorry you had a problem.

    I've been making these cookies for many,many years, always with tin foil and never had a problem with sticking. Did you remember to butter the foil?

    I would advise anyone using this recipe to line the jelly roll pan with foil.

    Ann

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  16. I am so bummed out. I made these tonight and the center didn't bake. They still tast good, just a mess. We are eating them with a spoon. I baked them for 30 min. The top was brown. I don't know what I did wrong...

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  17. Will you give me a measurement on the jelly roll pan? I thought there was only one size of jelly roll pan and mine are rather large. The volume that I picture from the ingredient list, doesnt seem like it would be enough to fill my pan

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  18. I made these tonight & they are GREAT. Thanks for sharing the recipe :~)

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  19. Connie, there are at least a couple of sizes for Jelly Roll pans. I prefer using the smaller size which seems to vary between 15 to 17" long and 11 1/2 to 12 1/2 inches wide. There is a larger size as well

    Anonymous, you didn't bake it long enough if it was raw in the centre. You really can't bake based on time. Every oven is different. Time is just a guideline. Sometimes you have to reduce the time and sometimes you have to increase it.

    I hope you will try again. These really are good.

    ~Ann

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  20. I am from TX so I just HAD to make these! Made them last night and they are a slice of chewy gooey heaven. Couple of things: first I used a 15 x 11 cookie sheet and batter was too thin so I scraped all of it out of butter topped foil into a 13 x 9 cake pan lined with buttered foil and it was perfect. I ended up cooking mine for at least 30 minutes. I
    Ost track because I kept checking and putting back in. They will still look like they are not done but mine had a very thin cooked layer on top that looked cracked and you could see the gooey batter underneath. Grab some milk and enjoy!

    Christian

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  21. I like it when cooks say "I've been making this for 20 years." Those are the best, the recipes that didn't need to be monkeyed with. Plus, not having to scoop, roll or dip out? This is a lazy baker's dream, so I will try!

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