Butter Pecan Cookies 🍪🌰

Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).
Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the pecans: Gently fold in the chopped pecans into the dough.

Scoop the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough (about 1-1.5 inches in size) onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
Add topping (optional): If you like, lightly press some additional chopped pecans into the top of each cookie for extra crunch.
Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy: Once cooled, enjoy your homemade Butter Pecan Cookies with a glass of milk or a cup of coffee!

Toasting pecans: Toasting the pecans brings out their flavor. To toast them, simply place them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
Storage: Store your cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
For extra flavor: You can add a pinch of cinnamon or a teaspoon of maple syrup to the dough for a unique twist on flavor.