Thursday, October 4, 2012


2 1/4 cups all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1/2 cup canola oil
1 1/4 cups granulated sugar
1 cup firmly packed brown sugar
2 large eggs
4 tsp vanilla extract
12-oz semisweet chocolate chips
1 cup chopped pecans, optional

Preheat oven to 375 degrees.

In a medium bowl combine the two flours, baking soda, and salt. 

In a large mixer bowl, beat the butter, oil, granulated sugar, and brown sugar together until light and fluffy.  Add the eggs and vanilla and mix together well.

Gradually beat the flour mixture into the butter mixture using low speed until well combined.  Stir in the chips and pecans.

Drop dough by tablespoons 2-inches apart on ungreased cookie sheets.

Bake cookies at 375 degrees 8 to 10 minutes or until lightly browned.  Remove from oven and allow to cool 1 minute on the cookie sheets.  Remove to wire racks to cool completely.

Yield: Approximately 60 cookies

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