Peanut Butter Chocolate Chip with Pecan Cookies
aka The Most Awesome Cookies on the Planet (I just made that up)
3/4 cup butter (or butter flavored crisco)-- margarine just doesn't cut it!
3/4 cup white sugar (I always heap the measuring cup a bit because you can't have too much sugar)
3/4 cup packed brown sugar (ditto to white sugar)
1 tsp vanilla (if your husband is awesome, he'll make you vanilla using vodka and vanilla beans and he'll look cute in a liquor store trying to find said vodka since he's never partaken of spirits in his life-- of course your husband can certainly be awesome without doing this I didn't mean to imply otherwise)
1 tsp baking soda
1 tsp salt
1/2 cup peanut butter (or as I like to put it two heaping large silverware spoons of peanut butter)
2 1/2 or more cups of flour (start with 2 cups and add it 1/4 cup at a time until dough is only slightly sticky because you will be handling it)
2 cups chocolate chips (or one regular bag if you don't buy your chocolate chips in bulk at Costco)
1 cup chopped pecans (you can use almonds or walnuts, but they won't taste as good)
Now to the secret mixing:
But first, preheat your oven to 350 degrees
Cream butter for a minute in the mixer. Add sugars and mix completely. Add eggs (but not shell because then you have to start all over). Add vanilla (even without vodka vanilla it will be fine). Make sure these ingredients are mixed well, scrape the bowl if you have to. Add baking soda and salt and mix. Add peanut butter (don't forget to lick the spoon) and mix. Next add flour and mix. You want to be able to handle the dough without it being too sticky, but don't add too much flour because then the cookies will be hard. Add chocolate chips and pecans and mix. Sometimes I just do 1 cup chocolate chips and 1 cup peanut butter chips and those are pretty good too.
Take a handful of dough and roll it into a snake-like form. Tear off a small piece of dough from one end of your "snake". I usually tear off about a Tbls amount or a little bigger. The size just depends on how big you want your cookies. Place them on a cookie sheet. I don't usually worry about how close they are, they don't spread too much. Bake in your oven between 8 and 10 minutes. The timing will depend on your oven. You want to take them out when they are starting to crack and/or just barely turning brown on top. When you take them out, let them sit in the pan and cool for 2 minutes before removing them to cool further on the counter.
When I made these yesterday it made 97 cookies. The time before that I made 113. I do make smaller cookies, though.
Ta Da! You have awesome cookies.