INGREDIENTS:
1 cup butter or butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (177 degrees C). Lightly grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Stir in the vanilla. Sift the flour, baking soda and salt together; gradually beat into the creamed mixture. Finally, fold in the chocolate chips. Drop batter by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. As soon as they are cool enough to handle, eat three or four to make sure you did the recipe right.
COOKIES WITH PECANS: Lightly brown 1 to 1 1/2 cups of pecan halves or pieces on a well oiled griddle or skillet, and fold into the batter (along with the chocolate chips) before baking.
Now you’ve done it.
I’m getting the Oreos. I will have my cookie.
That’s the recipe I use! I bake the ones without pecans first. After I add chopped pecans to the remaining batter, and scoop them onto the trays, I put a pecan half on top, so you can easily see which ones have nuts.
To cut down on the calories or lower their sugar intake because of diabetes, Splenda is an excellent replacement. Doesn't change the taste of the cookie at all.
I usually cut the sugar to at least half what the recipe calls for, sometimes down to a third or a quarter. They tend to come out softer and are just as good.