Pecan Doodle Cookies

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Do you suffer from grocery amnesia? I can’t count the number of times I’ve gotten halfway through a recipe and went to reach for that ingredient I was sure I had just to find it wasn’t there after all. My short-term memory is just nonexistent, so this is a regular occurrence in my kitchen.


A. Beg Send husband to store to pick up forgotten ingredient(s), while trying to maintain quality of already-cooked recipe.

B. Go to neighbor’s house. This works if you have friendly neighbors with well-stocked cupboards. If you live in a dorm with others who eat in a dining hall and are rarely home during the day anyway? Not so much.

C. Improvise or substitute.

The frequency with which I use Option C is the reason why I can’t direct my husband to just prep a recipe. It’s sad.

I was in the middle of prepping my Secret Recipe Club find for the month when I was forced to pursue Option C. Barb’s Almond Doodle Cookies looked delicious to me. And then I went to grab that bag of sliced almonds I was sure was in the freezer … and alas, it wasn’t there. Anywhere.

So I used pecans.

Fascinating story, right?

Barb’s blog, Mom’s Fridge, is full of monthly menu plans, simple recipes, and COOKIES. I love cookies. I don’t do much normal cooking anymore since we generally eat in the dining hall, but I do bake for us and for the boys who live in our dorm.

These delicious, puffy, sugary cookies will definitely be in my repertoire now. The cinnamon-pecan blend is a little unusual but absolutely mouthwatering.

Pecan Doodle Cookies

Yield: 3 dozen cookies

Pecan Doodle Cookies

Adapted from Mom's Fridge


  • 1/2 c. (1 stick) butter, softened
  • 1 1/2 c. sugar
  • 1 tsp. almond extract (or vanilla)
  • 2 eggs
  • 1 1/2 c. white whole wheat flour
  • 1 c. all-purpose unbleached flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. finely chopped pecans
  • 1/2 c. sugar mixed with 1 T cinnamon, for rolling


Preheat oven to 375F.

With a stand mixer, cream butter, sugar, almond extract, and eggs. Add flours, cream of tartar, baking soda, and salt and mix until well-combined. Stir in nuts.

Roll dough into 1-inch balls and then roll in cinnamon-sugar mixture. Bake on greased cookie sheet 12 minutes at 375F (do not flatten balls). Cool on wire racks.

Obviously Libbie (3) helped with making some of the cookies.

14 thoughts on “Pecan Doodle Cookies

  1. Know what's funny–I put almonds in there because I had run out of PECANS! I'll have to get some pecans and try the cookies this way. Glad you enjoyed the recipe 🙂

  2. LOL, you just described me to a T, I am always suddenly realizing I ran out of something I was sure I was well stocked up on! But pecans are a great sub in these cookies, lovely SRC post!

  3. You sound a lot like someone I know (ME!). I have grocery amnesia often and have do follow Option C myself out of necessity! :O)

  4. I always have the same problem. Back home, it was easy since I had stores right next to my home, but here, it's quite some trouble! The cookies look awesome, they might even have improved because of it 🙂

  5. I am always substituting something. Tonight I wanted to make chocolate chip cookies. No chips. So I added a bunch of cocoa, coconut, and pecans. The husband went back for seconds so they can't be that bad. 😉 The good thing about recipes is that they are not written in stone.

  6. Those look terrific. Cannot wait to try them. Come visit. We have a wonderful pumpkin cheesecake and cranberry couscous on the menu this week.

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