|Chocolate Chip Pecan Crunch Cookies|
I'm always impressed when someone bakes for me. Unfortunately, many people get a little intimidated by the prolific baking that appears on this website and although I can somewhat understand that, I really do prefer when people share their successes and recipes with me. Such was the case a couple of weeks ago when my work colleague, Mary Jane showed up at my desk with 4 large chocolate chip cookies in a baggie with the proclamation that these may be the best chocolate chip cookies ever. Naturally, I was immediately interested!
I should mention that Mary Jane is definitely one of the very first fans of Rock Recipes, following my food photo posts on local newsgroups even before I started this website. It must have been a bit of a surprise when I showed up in her department at Memorial University last year and she has been very supportive and encouraging in the time I've come to know her. It's always encouraging to be able to talk to and get feedback from the folks who regularly read this blog and Mary Jane has been a great representative of our readership to be sure.
I took my 4 cookies home to the other three chocolate chip cookie snobs in my household. Yes, we are unashamed chocolate chip cookie snobs. We know what a good chocolate chip cookie is and all 4 of us can bake a mean batch at a moments notice. These were so good that Spouse and I ate only half of ours, planning to save the other half for after dinner...mistake! Olivia discovered our stash and gobbled up the lot!
Although not a standard chocolate chip cookie, these were outstanding. There is a lot of flavor and texture going on in these cookies and we just loved them. The constant stream of teenagers who visit our house on a daily basis also raided the latest batch and they too were hooked. Everyone who has tried them so far loves them; a real compliment to a great cookie recipe.
A word about the baking time for these cookies; I've found that these need to be fully baked to an even golden brown throughout to be their best. Other cookie recipe benefit from slight under-baking in order to make the final result soft and slightly chewy but this cookie should be fully baked for the crunchy textures of the pecans and Rice Krispies to be at their best. These are and should be large cookies, so the quarter cup measure of dough may seem a bit much but there's something really right about baking them at that size. Add one or two to any lunchbox and see if you get any disagreement.
Makes about 2 dozen large cookies
- 1½ cups butter
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 3 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups) oats
- 2 cups Rice Krispies cereal
- 1 cup chocolate chips (dark chocolate chips are really good here if you like them)
- 1 ½ cups lightly toasted chopped pecans, cooled
Preheat oven to 350 degrees F. Sift together flour, baking powder, baking powder and salt.
Cream together butter and sugars until light and fluffy, then beat in the vanilla and the eggs, one at a time, beating well after each addition.
Fold in the dry ingredients until a soft dough forms along with the oats, Rice Krispies, pecans and chocolate chips.
These are best baked as large cookies, so use 1/4 cup of dough per cookie, spaced about 2 inches apart on a parchment lined cookie sheet and bake for about 14-16 minutes or until evenly brown.
Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.