It’s Day 3 of Jersey Bites’ 12 Days of Cookies! Today’s selection comes from Melissa Baratta. Give ’em a try!
Crunchy Chocolate Pecan Cookies
1 1/4 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 tsp. vanilla
2 cups Rice Krispies
1 cup chocolate chips
1/4 cup chopped pecans (or combination of pecans and almonds)
1. Preheat oven to 350°F.
2. In a small bowl, combine flour, baking soda and salt, and set aside.
3. In a large bowl or mixer, cream together butter and sugar. Add egg and vanilla, and mix until combined. Stir in flour mixture, and mix well. Then fold in the Rice Krispies, chocolate chips and nuts. Mix until well combined.
4. Drop by teaspoonful onto a greased baking sheet and bake for 12 to 15 minutes, until set. Do not overbake—cookies are done when they’re golden, but not browned.
5. Remove from oven and cool on a baking rack.
Makes 3 dozen cookies.
Melissa Baratta has been cooking and exploring the restaurant scene since the age of 12 when she first discovered the Food Network. Originally from Vermont, she is passionate about healthy and sustainable living, and loves to experience new flavors from around the world. She is a pescetarian with a love of fresh seafood, but is married to a full-blown omnivore, so her recipes range from unique salads, homemade pastas and grain dishes to grilled fish and curried chicken. She lives in Ocean County with her husband and young son, and when she’s not working at her Manhattan-based PR agency, she can be found cooking, gardening, and checking out local eateries. Melissa blogs about food and healthy living at www.SomeSugarAdded.com.