Do you ever forget that you have a certain cookbook and then, when trying to find a recipe, happen upon that forgotten cookbook? Well, I have recently done that with my Fresh Everyday by Sara Foster. So far, I haven't tried any of her main dishes, though I plan to. I have tried a few breads and cookies as well as one side dish that didn't quite turn out, but that's because I'm not a huge fan of the ingredient to start with. 
Anyway, I got a break between waiting for babies to be born who never came when I was there to make some cookies. I found a recipe I wanted to try, but didn't have any white chocolate chips as they are more expensive. So, I used my World Market cappucino chips and subbed pecans for the macadamia nuts. I thought they turned out well...except for the pictures! Something is going on with my photography skills...hopefully, they'll return soon!
Cappucino Chip Pecan Cookies adapted from Fresh Everyday
Anyway, I got a break between waiting for babies to be born who never came when I was there to make some cookies. I found a recipe I wanted to try, but didn't have any white chocolate chips as they are more expensive. So, I used my World Market cappucino chips and subbed pecans for the macadamia nuts. I thought they turned out well...except for the pictures! Something is going on with my photography skills...hopefully, they'll return soon! Cappucino Chip Pecan Cookies adapted from Fresh Everyday 2 sticks margarine (or unsalted butter), softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
3 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1-2 cups cappucino chips
1 cup toasted, chopped pecans 
Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugars together (about 3 minutes). Add eggs one at a time; add in vanilla. Be sure to scrape the bowl down to incorporate everything. Combine the dry ingredients. Add the flour until it is just combined. Stir in the chips and pecans. Place the dough on a baking sheet/stone with a tablespoon scoop*. Bake for 10 minutes or until just browned. Allow to cool for 2 minutes before removing. Enjoy.
Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugars together (about 3 minutes). Add eggs one at a time; add in vanilla. Be sure to scrape the bowl down to incorporate everything. Combine the dry ingredients. Add the flour until it is just combined. Stir in the chips and pecans. Place the dough on a baking sheet/stone with a tablespoon scoop*. Bake for 10 minutes or until just browned. Allow to cool for 2 minutes before removing. Enjoy. *For larger cookies, use a 1/4 cup measure and space cookies further apart. Cook for 12-14 minutes for soft cookies or 15-17 minutes for crunchy cookies. Allow these to cool for 5 minutes before removing.
These look like keepers!
ReplyDeleteThe photography must be fine because you got me drooling! :)
ReplyDeleteI love cappucino chips! I make a cheesecake cookie with them and they are divine.
ReplyDeletePeabody - They were good...a little bit crunchier than I like but not too crunchy.
ReplyDeleteAnnie - You're sweet. I just feel like the pictures aren't as clear and crisp as I'd like them.
Kate - That sounds wonerful. I just tried a cheesecake type cookie tonight and I think it turned out well. We'll have to see how it holds and I'll post the recipe.