BUTTER PECAN CHOCOLATE CHIP COOKIES
Rose Mary Mogan
I usually use Black Walnuts or English Walnuts when I make cookies, but I just could not resist the use of the pecans I received from my friend Francis of Magnolia's on Maine in Lamar S C. My husband really loved these cookies. The recipe makes about 4 dozen, and the Butter Pecan Extract helped to enhance the flavor. I prefer using Ghirardelli chocolate chips.
3 1/2 cwhite lily flour, all purpose
1 colive oil or 2 sticks butter melted
2 largeeggs plus 2 large egg yolks
3/4 tspbaking soda
1 cfirmly packed brown sugar
1 1/2 Tbspbutter pecan flavor/exract
2 cchopped pecans
2 cchocolate chips,i used ghirardelli's
How to Make BUTTER PECAN CHOCOLATE CHIP COOKIES
- Preheat oven to 325 degrees F. Chop pecans if not already chopped, measure and set aside till needed. Spray several cookie sheets with nonstick cooking spray and set aside till needed. NOTE: TO INTENSIFY THE PECAN'S NUTTY FLAVOR, TRY TOASTING THEM IN A PREHEATED 350 DEGREE F OVEN FOR 10 TO 15 MINUTES. You will be glad you did.
- Add the 2 eggs to a small bowl then add in the yolks only & set aside till needed.
- Combine white & brown sugar together with melted butter or olive oil.
- Now shape dough with a small scoop or large tablespoon and drop onto a prepared cookie sheet, but space at least 2-3 inches apart.