Chunky pecan chocolate chip cookies

Yield: 1 Servings

Measure Ingredient
1 cup Unsalted butter; softened
¾ cup Firmly packed brown sugar
½ \N C.sugar
2 larges Eggs
1 tablespoon Vanilla
2¾ cup All- purpose flour
1½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
4 \N Heath bars; 1.4-oz, chopped
2 packs (10 oz.) semisweet chocolate chunks
1 cup Toasted chopped pecans

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beating well.

Combine flour and the next 3 ingredients, stirring well. Add to butter mixture, beating at low speed just until blended. Stir in Heath bars, chocolate chunks, and nuts.

Drop by heaping tablespoons 1½ inches apart onto ungreased cookie sheets. Bake 350 for 10 minutes, or until lightly browned. Let cool slightly on baking sheets: remove to wire racks to cool complete;ly. Makes about 3 ½ dozen.

Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@...> on Aug 03, 1998, converted by MM_Buster v2.0l.

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