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Chunky chocolate chip pecan cookies

 
Sure, you’ve got your gingerbread and sugar cookies. You’ve got frosting and candy canes and cinnamon up the wazoo. But when you’re looking for a classic—you know, an anytime cookie you can take to a cookie swap or toss in your lunch bag—here’s your new go to. Hello, new fave chocolate chip recipe!

 

 

Ingredients:

Makes 4- to 5-dozen cookies

 

1 package white cake mix

1⁄2 cup butter, melted

2 eggs          

1 tsp vanilla 

1 1⁄2 cups semi-sweet chocolate chunks or chips

1 1⁄4 cups coarsely chopped pecans

 

Directions:

Preheat over to 375 degrees, and grease several baking sheets. In a large mixer bowl, combine cake mix, melted butter, eggs and vanilla. Beat on low speed for 1 minute or just until smooth. Stir in chocolate chips and nuts. Drop dough by rounded tablespoonfuls onto prepared baking sheets, 2 inches apart. Bake for 10 to 15 minutes or until light golden. Cool on baking sheets for 1 minute or until firm, then remove to wire racks and cool completely.

 

Excerpted from Complete Cake Mix Magic by Jill Snider © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

BY GL ON 12/23/2012 12:00:00 AM

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