It’s like pecan pie, but in cookie form

Dear SOS: The Harris Ranch pecan cookies are the best in the world. I’d love to be able to bake them and enjoy them again. Any chance they’d share the recipe?

HELEN MCHALE

West Covina

Dear Helen: Travelers driving between Southern California and the Bay Area on Interstate 5 have made these cookies a popular fixture at the Harris Ranch Inn & Restaurant in Coalinga. Chewy in texture, they have a pecan pie flavor and taste like a buttery lace cookie, although they have no butter.

Harris Ranch pecan drops

Total time: 1 hour

Serves: Makes about 3 dozen cookies

2 1/2 cups brown sugar

3/4 teaspoon salt

3/4 teaspoon vanilla extract

1 1/2 pounds coarsely chopped

pecan pieces

1/2 cup egg whites (3 to 4 large egg whites)

1. Heat the oven to 350 degrees. In the bowl of an electric mixer, combine the brown sugar, salt, vanilla and pecan pieces. Beat on low speed to incorporate the ingredients, then drizzle in the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.

2. Drop the dough in rounded tablespoons onto a greased baking sheet. Press each ball of dough with the back of a spoon to form a cookie 3 1/2 inches in diameter and about one-eighth-inch thick.

3. Bake 10 to 12 minutes, until the edges are lightly browned. Remove from oven and immediately remove the cookies from the baking sheet to a cooling rack. The cookies will be soft but will firm up as they cool.

Each cookie: 190 calories; 2 grams protein; 18 grams carbohydrates; 2 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 60 mg. sodium.