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Thursday, April 12, 2007

Milk Chocolate Pecan Cookies

There are some special instructions for this recipe: (1) Wait until your kids aren't looking then run around the house collecting all of the extra Easter chocolate that they haven't eaten yet, because frankly they've had plenty in the 4 days since Easter. (2) Hide the chocolate. (3) A little while later (and again make sure they aren't looking) chop the chocolate up into small pieces. (4) Make the following cookies.

I have to say, this was one of my most brilliant plans yet. Out of paranoia that my kids will get chubby from all the chocolate, I steal it from them... then add heaps of butter, sugar and flour to it, bake it and give it back to them! .... uh, maybe I'll bring these ones to work. It's OK to make your co-workers chubby, because in the end this just makes YOU look better!

Milk Chocolate Chip Cookies

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 1/2 cups brown sugar
2 tsp vanilla
2 eggs
12 oz reclaimed milk chocolate Easter Bunny, chopped (or use milk chocolate chips)
1 1/2 cups chopped pecans.

1. Preheat oven to 375°.

2. Combine flour, baking soda and salt in small bowl & set aside. Beat butter, eggs, brown sugar and vanilla in large bowl.

3. Gradually beat flour mixture into egg mixture. Stir in chocolate chips and nuts.

4. Drop by tablespoonful onto ungreased baking sheets and bake for 9 minutes or until golden brown.