Monday, July 07, 2008

White Chocolate Cashew Cookies

When I got engaged, my best friend gave me a cookbook titled The Mrs. Field's Cookie Book. That book is now 14 years old and tattered and falling apart from use. Seriously-if you can buy a cookie recipe book, this one is the way to go. This is one of my very favorite recipes, since pecans are one of the few nuts I can actually eat. (some times I substitute cashews)

Nutty White Chocolate Chunk Cookies
Mrs. Fields Cookie Book
Makes 2 1/2-3 dozen, depending on how much the baker likes to eat cookie dough

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 combine flour, baking soda, and salt. Set aside. In a large bowl, 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, pecans, and chocolate. Blend at low speed until just combined. Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 300 degrees for about 20 minutes.

Yummmmmmmmmmmmy. Funny thing is, I don't like white chocolate. But these cookies are sooooo yummy. The only change I have made is that I often bake them at 350 and I don't bake them quite as long...but you can do what's best for you.

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