There’s nothing like a nice cup of tea! Paired with homemade cookies and it’s a little vacation in your kitchen. Here’s one of my favorite chocolate cookie recipe made easier with the help of a food processor. It’s from the February 1995 issue of Better Homes and Gardens. I used a 1-inch scoop and made about 6 dozen.
CHOCOLATE CHIP COOKIES
1 c. pecan or walnut halves
3/4 c. sugar
3/4 c. packed brown sugar
1 c. margarine or butter, chilled and cut up
1 tsp. vanilla
2 1/2 c. all purpose flour
1 tsp. baking soda
1 12-oz. (2 c.) pkg. semisweet chocolate pieces – I used mini chips
Use steel blade in food processor to chop nuts. Set aside. Add sugars, butter, eggs, and vanilla to bowl. Process until creamy. Add flour and baking soda. Process until just mixed. Stir in nuts and chocolate.
Drop by rounded teaspoons 2-inches apart on ungreased cookie tray. Bake at 375 degrees 8-10 minutes. Cool for 1 minute before removing.
I made enough to share and packaged a dozen in boxes. Enjoy!
* The Christmas Pudding tea cozy was hand-knitted by Karen E.M. Johnston.