Читать книгу Professor and The Pregnant Nanny - Emily Dalton - Страница 8

½ cup shortening and ½ cup butter, room temperature

1 cup packed brown sugar

½ cup granulated sugar

½ tsp baking soda

½ tsp salt

2 eggs

2 tsp vanilla

2 ½ cups all-purpose flour

1 ½ cups semisweet chocolate chips

1 cup toasted pecans, chopped (See below for quick directions for toasting.)

Preheat oven to 375°F. In a mixing bowl beat shortening and butter on medium speed for 60 seconds. Add brown sugar, granulated sugar, baking soda and salt. continue beating until all ingredients are well mixed. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in rest of flour using wooden spoon. Stir in chocolate chips and pecans. Drop dough by rounded teaspoons 2 inches apart on nonstick cookie sheets. Bake 8 to 10 minutes. Cool on wire rack. Makes about 5 dozen cookies.

(To quickly toast pecans, spread them on a paper or other microwave-safe plate. Microwave on high, stirring a few times, 4 to 4½ minutes until fragrant and lightly browned. Let cool completely before chopping.

This recipe will please the whole family, but leave out the nuts if you’re feeding a toddler! Serve with cold milk and warm hugs.