Chocolate Chip Pecan Cookies

Hate nuts? Leave ’em out! Pecans add a twist to these classic treats, and they’re everything you
want from a chocolate chip cookie—chewy edges, a soft middle and warm, chocolatey goodness.

2 cups fl our
1 teaspoon baking soda
¼ teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon cornstarch
2 tablespoons milk
½ cup chocolate chips
½ cup chopped pecans

Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, whisk together fl our, baking soda and salt. In a separate large bowl, cream together sugar, brown sugar and margarine. Dissolve cornstarch in milk and add to sugar mixture along with vanilla. Add fl our mixture to sugar mixture in batches, then stir in chocolate chips and pecans.
Using a cookie dropper or tablespoon, drop heaping
tablespoons of dough onto baking sheet, about 2 inches apar t. Bake for 8 to 10 minutes, or until edges are slightly golden. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time.
Remove cookies from the oven and let cool on the
baking sheet for 5 minutes, then transfer to a cooling rack.
Store cooled cookies in an air tight container at room temperature.
Yield: 2½ DOZEN COOKIES
Prep time: 20 MINUTES


Want warm cookies anytime? This dough stores well in your fridge for up to a week. Just scoop out a couple at a time to have fresh cookies after dinner!