Wednesday, October 5, 2011

Milk + Cookies!

Today I was thinking about when my children were small and how I would often make them chocolate chip cookies as an after school snack. They are both teenagers now, but they remember this little tradition. It is a fond memory of theirs as well as mine. It's been a while since I've made them. So, for nostalgia's sake I made a batch which I served with milk, of course.

1 cup butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup pecans, roughly chopped
1/2 cup oats, large flakes

1. Preheat oven to 375º F.
2. Beat butter, sugar, vanilla and eggs in an electric mixer until fluffy.
3. In a separate bowl, mix flour, baking soda and salt.
4. Add flour mixture to butter mixture. Mixing by hand.
5. Mix in oats, chocolate chips and pecans.
6. Drop large teaspoons full of cookie dough onto parchment lined baking sheets. Space 2" apart.
7. Cook for approximately 12 minutes.

Note: This is a great icebox cookie recipe. Just roll the dough into a 1.5" diameter log and cut 1/2" slices as needed. It will keep in the refrigerator for up to 1 week.

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