Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped pecans if using.
Scoop and Bake: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes or until the edges are lightly browned and the centers are set.
Cool and Frost: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, top with cream cheese frosting before serving.
Prep Time: 15 minutes | Cooking Time: 14 minutes | Total Time: 29 minutes | Kcal: 150 kcal per cookie | Servings: 24 cookies
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