Category Archives: recipes

cookie dough

I have a question: What is it that makes cookie dough SO delicious?

A. The “living on the edge” feeling that we get from consuming raw eggs
B. The grainy sugar and butter texture
C. The ease of spooning scoop after scoop in to our mouths?
D. All of the above

This cookie dough, which eventually turned in to oatmeal chocolate chip pecan cookies, was no exception.

I won’t lie to you…  I probably ate about three cookies worth of this stuff.  And I’m not even sorry.

(Oh, and for the record, these cookies are also delicious in their slightly crunchier cooked form.)

Oatmeal Chocolate Chip Pecan Cookies, from BakedBree

1 stick butter
2 cups brown sugar
2 cups flour, sifted
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 cups old fashioned oats (not the quick-cooking kind!)
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans

Cream together butter and brown sugar (It won’t be fluffy because there’s not enough butter.  Don’t freak out.)  Add the eggs one at a time, beating well after each addition.  Add the vanilla.

Add all dry ingredients to the mixture, and mix well until incorporated.  Add oats, chocolate chips, and pecans, and mix with a wooden spoon.  The batter is very dry and thick, so if it’s crumbly, you did it right.

Form cookies in to balls and flatten slightly before baking on a parchment-lined cookie sheet at 350 degrees.  I made one batch of enormous cookies which took about 14 minutes to cook and another smaller batch which took about 11 minutes.  Keep an eye on the cookies and take them out of the oven when the edges turn golden brown.

Eat.  Or do what I did and take them to work and watch as your coworkers turn in to lifelong friends and taste-testers.

blond[i]es have more fun

I have been on a real baking kick lately.  Last weekend it was a (semi-disastrous) yellow layer cake with chocolate frosting, and today…  it was blondies.  With toasted pecans and white chocolate chips.  HEAVEN.

Still warm…  Mmmmmmmmmmm.

So since you obviously want to make these now (and you should because they’re SUPER easy), here’s the recipe, which I found at Joy of Baking:

White Chocolate Toasted Pecan Blondies
(makes 16 little pieces or 9 big pieces)

3/4 cup pecan halves
1/2 cup (1 stick) unsalted butter
1 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup white chocolate chips

Preheat oven to 350 degrees and place a rack in the center of the oven.  Spray an 8×8 baking pan with non-stick spray.

Place the pecans on a baking sheet and bake for 8-10 minutes or until brown and fragrant.  Remove from oven, let cool, and chop in to pieces.

Meanwhile, in a small saucepan (or in a coffee cup in the microwave, if you’re lazy like me), melt the butter.  Let cool to room temperature.

In a bowl, mix together flour, salt, and baking soda.

In the bowl of an electric mixer (or with a hand mixer), beat egg and brown sugar until light and fluffy, about 2-3 minutes.  Beat in the vanilla extract and then the melted butter.  Scrape down the sides of the bowl, then on low speed, mix in the flour mixture until incorporated.  Fold in pecans and white chocolate chips.

Pour the batter in to the prepared pan, smooth the top, and bake for about 25-30 minutes (it was about 20 minutes for me; I have a hot oven).  Remove from oven and place on a wire rack.  Let cool before cutting (or not.  I didn’t, surprise surprise.)

Eat.  And eat and eat and eat.