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Pecan Chocolate Chip Cookies
Courtesy of CookieClubRecipes.com

Ingredients:

2 1/4 c. White Lily® plain flour
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, room temperature
3/4 c. granulated sugar
3/4 c. light brown sugar
2 large eggs, room temperature
1 T. pure vanilla extract
1 12-ounce package Nestles® or Hershey’s® milk chocolate chips
1 c. chopped Georgia pecans

Directions:

Preheat oven to 375 degrees (350 degrees for nonstick baking sheets). Line cookie sheets with parchment paper. Whisk together flour, baking soda and salt; set aside. In a large mixing bowl, cream butter and sugars together. Add eggs, one at a time, and mix well. Add vanilla and then slowly spoon in flour mixture and beat until well mixed, scraping down sides of bowl. Add nuts and chocolate chips. Beat on low speed. Spoon by tablespoons or ice cream scoop onto prepared baking sheet. Bake 10 to 12 minutes. Makes about 48 cookies.

Submitted by: Mera

Mudslide Cookies
Courtesy of CookieClubRecipes.com

Ingredients:

3/4 c. plus 2 T. cake flour
1 T. baking powder
1/8 tsp. salt
1 T. instant coffee
1 T. boiling water
1 tsp. vanilla
7 ounces unsweetened chocolate, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped
8 T. (1 stick) unsalted butter
7 large eggs
2 3/4 c. sugar
2 c. chopped walnuts
1 1/2 c. chocolate chips

Directions:

Preheat oven to 350 degrees. Lightly spray baking sheets with cooking spray or line with parchment paper. Sift flour, baking powder and salt into a bowl. Combine coffee and water in another bowl to make a paste. Blend in the vanilla. Melt the unsweetened chocolate, bittersweet chocolate and butter in a saucepan over low heat. Gently stir to blend. Remove from heat. Beat eggs, sugar and coffee paste on high speed until light and thick, 6 to 8 minutes. Reduce speed to medium. With mixer running, add chocolate mixture. On low speed, add dry ingredients and beat just until blended. Mix in nuts and chocolate chips. Using a level 1/4-cup measure, drop the dough onto prepared sheets spacing 3 to 4 inches apart. Bake until cookies crack on top but are still slightly moist, about 14 minutes. Cool cookies slightly on baking sheet before transferring to wire racks to cool completely.

Submitted by: Sherry D.

Oatmeal Cookies with Raisin and Milk Chocolate Chip
Courtesy of CookieClubRecipes.com

The kids love these after school for a light snack before dinner time.

Ingredients:

1 c. butter
1 c. caster sugar
2 eggs
1 egg white
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3 c. rolled oats
224g or 8-ounces milk chocolate, chopped into small pieces (1/4-inch sizes)
1 c. raisins

Directions:

Cream butter and sugar until light and fluffy. Add eggs, one at a time, and egg white. Beat well after each addition. Fold in the sifted dry ingredients. Stir in milk chocolate and raisins. The dough can be chilled for a few days before baking. Drop dough by spoonful on baking sheet. Bake at 350 degrees for 10 to 12 minutes. Do not over bake cookies.

Submitted by: Mary