Tuesday, March 1, 2011

A Pretty-Perfect Cookie

The most memorable cookie I ever ate was in the kitchen of a B&B in Pennsylvania where my family stayed for a night probably 18 or so years ago. They will probably always be our family's favourite cookie. The owner of the B&B had just pulled a batch of peanut butter chocolate chip cookies out of the oven and we were lucky enough to have been right there to taste them hot. Made with chunky peanut butter and large morsels of chocolate, I'm pretty sure no cookie will ever measure up to those eaten that afternoon. We were kindly given the recipe and have since endearingly called them Dutch Colonial Treats.

I am quite sure my mum has made 500 batches of them, at least. I frequently had them in my lunch at school, we always had a cookie jar brimming with them and friends begged for them.

That said, sometimes we must break with tradition for a new cookie to enter the jar.

Keeping up with the constant need for a healthy supply and variety of cookies for my family, church, friends and other abundant events that call for cookies, can be quite an undertaking.
So when I find a new cookie that turns heads and tummies, I take note. (Thanks Martha Stewart for yet another delightful cookie.) These cookies have had rave reviews and I've made them a bunch of times in the last couple of weeks. My dad says they're one of his favourite cookies and has frequented my cookie jar quite a bit lately. I love you Dad:)

Say, what's in your cookie jar?

My apprentice rolling cookies.

Jibs says, "I give these cookies a big thumbs up!"

Perfect Oatmeal Pecan Chocolate Chip Cookies
(An Everyday Food recipe from Martha Stewart March 2011)

Yields: 3-4 dozen

1C AP Flour
1 1/4 Rolled Oats, Not quick oats!
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 C unsalted butter, room temp
1 C light brown sugar
1 tsp vanilla
1 large egg
1C chopped pecans
1 C chopped chocolate or chocolate chips

Heat oven to 350*.
In a med bowl mix flour, oats, salt, BP and BS.
In a large bowl using an electric mixer (I use my Kitchenaid) cream together butter and sugar until fluffy, about 4 mins. Add egg and vanilla. Scraping bowl as you go.
With mixer on low add flour mixture, beat just until combined. Stir in nuts and chocolate.
Drop dough by Tbspfull 2 inches apart on a parchment or greased sheet.
Bake 12 minutes.
Should last about a week in your airtight cookie jar, unless little bitty hands get to them first!
Enjoy....we sure are.


  1. Thanks for posting yet another wonderful recipe. I can't wait to taste them(again)! Love you guys...xox

  2. my mom makes a very similar recipe minus the pecans...they look amazing!