CHOCOLATE CHIP/PECAN COOKIES 
1 c. butter, melted
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 1/2 c. chopped pecans
1 (11.5 oz.) bag Hershey's milk chocolate chips
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Mix together butter and sugars. Add eggs and vanilla. Mix in rest of ingredients. Bake on ungreased cookie sheet. Make golf-ball size balls and place 2 inches apart. Bake at 375 degrees for 12-15 minutes; 12 minutes for chewy and 15 minutes for crunchy. Let cool. Approximately 60-70 cookies. You'll think it's Mrs. Fields!

recipe reviews
Chocolate Chip/Pecan Cookies
   #87915
 Ritzy Fletcher (Texas) says:
Wow, this was so good! I couldn't find my ms field cookbook, and used your recipe, Aaron so good! I did roast the pecans first. Thank you
   #92310
 Aly (Missouri) says:
This is a tasty recipe! I halved it because I didn't want to make too many at first. The first batch I baked it according to the directions and they turned out crunchier and darker than I usually like (I baked them for 12 mins). So the second batch I reduced the heat to 350°F and baked about 10 mins. They came out golden on the outside and with a chewy-soft interior. Great recipe!
   #95401
 Lee Lee (Alabama) says:
This recipe is perfect!!! My cookies are very moist and delicious! I couldn't have ask for a better recipe.

 

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