All the Best in a Cookie

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Published April 9th, 2014

All the Best in a Cookie

By Susie Iventosch

Buttered Pecan Chocolate Chip Cookies Photo Susie Iventosch

My cooking buddy, Jeff, sent me a recipe for buttered pecan cookies from a cookbook called Best of Country Cookies. Apparently, Taste of Home Magazine sponsored a cookie recipe contest in 1999 to find "the best" cookie and published a book featuring more than 250 of the recipes submitted.

When I finally got around to making these cookies, I thought they'd be delicious with chocolate chips ... and they were! The original recipe called to roll the dough in the toasted buttered pecans, but I just mixed them right into the dough, which is much easier and just as tasty. I also substituted the self-rising flour with unbleached flour, plus baking powder and a little salt.

Anyone who loves buttered pecan ice cream will enjoy these cookies. In fact, they'd be delicious with a bowl of buttered pecan ice cream and a spoonful of hot chocolate sauce!

Buttered Pecan Chocolate Chip Cookies

Buttered Pecan Chocolate Chip Cookies Photo Susie Iventosch

(Makes 3 dozen ... or so)

INGREDIENTS

1 3/4 cups chopped pecans

1 tablespoon butter

1 cup (2 sticks) butter, softened to room temperature

1 cup (packed) light brown sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

1 cup chocolate chips (I used half dark chocolate and half semi-sweet chocolate)

DIRECTIONS

Place chopped pecans and 1 tablespoon butter in a baking dish. Bake at 325 degrees for about 5-7 minutes, or until toasted and beginning to brown, stirring frequently, so as to brown evenly. Remove from oven and cool. Increase oven temperature to 350 degrees.

In a large bowl, beat 1 cup butter with brown sugar until creamy. Beat in egg and vanilla. Stir in baking powder, salt and flour. Mix well. Add chocolate chips and buttered pecans.

Drop by rounded spoonfuls onto greased baking sheet. Bake at 350 degrees for 10-12 minutes or until desired doneness!



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