Preheat oven to 375°F.
In a large bowl, cream butter with brown sugar until fluffy. Add egg, milk, vanilla and salt and blend well. Beat in well sifted white whole wheat flour. Fold in chopped pecans.
Drop by tablespoonful on ungreased cookie sheet or parchment paper lined cookie sheet. Flatten with bottom of drinking glass dampened with water.
Bake for 8-10 minutes. (8 minutes for soft, 10 minutes for crispy) Cookies can be removed from baking sheet immediately.
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