Sweet Enough to Eat

Don't know what it was about that tea and toast yesterday, but it sparked a whole afternoon of domestic activity - I cleaned the kitchen, organized the linen closet and...made cookies.

Here's how it started:

The kitchen looked so bright and sparkly after I wrestled the dishes into submission that I felt inspired to cook. I thought, oh, wouldn't something sweet be yummy right now? A little treat to reward myself for actually completing a few household chores...I should go to the store and get some cookie dough.

Now maybe that thought doesn't stop anyone reading this in their tracks, but it sure stopped me. When I was growing up, we never bought pre-made stuff like cookie dough or cake mix. My mom made everything from scratch. Mostly cause it's not difficult to do AND you know exactly what's in it! Have you read the ingredients on the commercially prepared refrigerator cookie dough lately? Not so heart-healthy.

I figure if I'm going to have something fattening and sweet, I might as well make it the good kind of fattening and sweet.

So I made chocolate-chip pecan cookies. From scratch. With real ingredients (no partially hydrogenated anything). Hot, gooey, chocolately goodness fresh out of the oven = Mmmmmm. Plus, I figured out that if you eat two, and give the rest away, no diet laws have been broken.

It was so good, I didn't even mind doing more dishes.

Here's the recipe:
  1. Preheat oven to 375 degrees.
  2. Beat together until creamy 1 stick of butter, 1/3 cup of granulated sugar, 1/2 cup of brown sugar (pack it in there!), and 1 tsp of vanilla extract (none of that vanillan stuff).
  3. Add 1 egg to the mixture.
  4. In a separate bowl, sift together 1 cup + 2 tbs of flour, 1 tsp of baking powder and a pinch of salt (pinch = 1/2 tsp). The salt is important as it adds a nice counter to the sweet.
  5. Gradually beat the flour mixture into the butter mixture.
  6. Fold in anywhere from 1 cup to 1&1/2 cups of chocolate chips (depending on how chocolately you want it). You may also add about 1/2 a cup of chopped nuts. Actually you can add anything you want that you think will taste good -- sometimes I add cinnamon or dried cranberries.
  7. Drop spoonfuls on an UNGREASED baking sheet (I like to use parchment paper to line my cookie sheet - easy cleanup).
  8. Bake for about 10 minutes. You'll know the cookies are done cause they smell good! Also the edges and bottom get all goldeny-brown. Just don't forget to let them cool before taking a bite -- otherwise you'll burn your tongue.
  9. Enjoy!


Akinogal said...

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Tania said...

Thanks for the recipe! you are so wrong for posting it but my sweet tooth thanks you.