Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

PECAN DOUBLE CHOCOLATE CHIP COOKIES




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




2 cups all-purpose flour
1/2 tsp. baking soda
1 cup I Can't Believe It's Not Butter!® Spread
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg
1/2 tsp. salt
1 package (12 oz.) semi-sweet chocolate chips (2 cups)
2 cups chopped pecans, toasted
1 cup white chocolate chips


Recipe



Preheat oven to 375°.

In small bowl, combine flour and baking soda; set aside.

In large bowl, with electric mixer, beat I Can't Believe It's Not Butter! Spread, brown sugar and granulated sugar until light and fluffy, about 4 minutes. Beat in vanilla, egg and salt. Beat in flour mixture just until blended. Beat in chips and pecans until well blended.

On ungreased baking sheets, drop mixture by tablespoonfuls, 2 inches apart. Bake 9 minutes or until edges are golden. (Do not over bake.) Remove cookies to wire racks and cool completely.


Taste Tested Recipe from The I Can't Believe It's Not Butter! Kitchens
Makes: 4 dozen cookies