I know that many of you were expecting a Food Revolution Friday post, but my plans were derailed. For some reason, the show was not on my TV. At ALL. It was everywhere else, apparently, but my cable provider did NOT provide. Here I waited all week, planning to watch the new episode and then write Food Revolution Friday, and it just never appeared.
"Check it again! Check the listings! 7? 8? Has to be 9. No nine? 10? For the LOVE OF PETE, are you kidding me?" Poor Hubs finally walked over and gently ruffled my hair.
"I'm so sorry that your Jamie Oliver isn't on," he soothed.
"But I was just talking to him this MORNING! I want to watch the SHOW! It's Food Revolution FRIDAY! FRIDAY! (don't even think of singing Rebecca Black, people) And no Food Revolution?! This is not going to work! Not at ALL!!! " I wailed as I flipped through my Twitter stream. "Everyone ELSE is talking about the show and I can't even watch it!"
Sulk, sulk, sulk.
I didn't even plan anything else, because that is exactly just how organized I am. In fact today as I drove home, I thought about how it is June, and summer is fast approaching. It suddenly struck me then about all the articles I have to write, all the meal plans, the blog posts, and how I'm booked solid clear until mid August.
I almost began to hyperventilate in the car.
So here you are, a fantastic cookie recipe from my archives that you will absolutely LOVE. It's a favorite of my co-workers and here at home. The post is also supported by Reader's Digest, just for some extra bling. I hope you enjoy, because it is a really fantastic recipe. If you have any ideas of where I can watch Food Revolution online let me know, and I'll try to make this more oriented to the show when I get to watch it.
When I got engaged to Hubs a whole 19 years ago, my best friend gave me a cookbook titled "The Mrs. Fields Cookie Book". That book, which became my holy grail of cookie baking back in the days of new marriage (and new to baking!), is now tattered and falling apart from use. Seriously-if you can buy a book of cookie recipes, this one is the way to go. This particular recipe is one of my very favorites, which is kind of unusual considering I'm not really a white chocolate fan, but if you use really good white chocolate and then play around with different kinds of nuts, these are really very delicious. I love them with pecans, mostly because pecans are one of the few nuts I can actually eat. Sometimes I use cashews or even macadamia nuts, and all work equally well. You can have the oven temperature at 350 F instead of 300, but keep an eye on the baking time then.
Adapted from the Mrs. Fields Cookie Book
2 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup softened butter
2 large eggs
2 tsp of vanilla
1 cup chopped pecans or cashews
8 oz chopped white chocolate (or I use about 1 1/2 cups of it already in chunks)
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, blend butter and sugars together to form a grainy paste. Scrape down sides of the bowl. Add eggs and vanilla, and beat until light and fluffy. Add flour mixture and then blend at low speed until just combined. Fold in the nuts and chocolate. Drop by tablespoonfuls onto ungreased cookie sheets, leaving about an inch and a half between the cookies to allow for spreading. Bake at 300 degrees for about 20 minutes, or until the tops are set.
Store the cookies in an airtight container for a few days, or put into the freezer.
Makes about 2 1/2 dozen