Monster Cookies

Monster Cookies are one of my children's favorite cookies, so when we had several of their cousins over Friday night for a husband's side of the family, "Cousin's Camp", we made Monster Cookies.  And the kids were monsters, because there weren't many cookies left!  (We didn't let them over due, but there were just 11 kids here!)

Monster Cookies

1/2 cup butter
1 cup sugar
1 cup plus, 2 tablespoons, firmly packed brown sugar
3 eggs
3/4 teaspoon light corn syrup
2 cup peanut butter
1 teaspoon vanilla
4 1/2  cups regular oats, uncooked (I used quick oats)
2 teaspoons baking soda
1/4 teaspoon salt
1 - 6 ounce package milk chocolate chips
1 cup plain M & M's

Cream butter. Gradually add sugar, beating well. Add eggs, peanut butter, vanilla, and corn syrup.  Beat well. Add oats, baking soda, and salt stirring well. Stir in remaining ingredients.

Drop dough by 1/4 cupfuls, about 4 inches apart, onto lightly greased cookie sheets or on parchment lined sheets.  Bake at 350 for 12 - 15 minutes.  Centers of cookies will be slightly soft.  Cool slightly on cookie sheets.  Transfer to wire racks to cool completely.  Makes 2 1/2 dozen.



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M & M Cookies

(So sorry I haven't been blogging much. We've been gone a lot on trips and school activities, but also I've had horrible computer problems for about six weeks! It's almost taken care of, after backing up files for 9 days so far! It's been CRAZY!)

Last night my oldest son made these cookies.  I just had one, but they were really good! In fact, the youngest son wanted to eat one for breakfast. I said no, since they didn't have any oatmeal or nuts in them :).  Ha! At least that would have been some protein and fiber!

Well, it's a good thing he didn't eat one, anyway, because the middle son got a text from a classmate saying he was supposed to bring food for his whole class today....1st hour!  He's been gone and had to take a test during that hour yesterday so had no idea!  How many did he need to take? 16.  How many cookies were left? 16!  Woohoo!! Saved by the M & M Cookie maker! Poor young son will be expecting one after school, too! I'd better make him something, huh?

M & M COOKIES

1 stick butter, softened
1/4 cup shortening
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
2 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Plain M & M's

To prepare cookies; In large bowl, cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder, baking soda, and salt; blend into creamed mixture.  Stir in M & M's. Wrap and refrigerate dough for 2 to 3 hours.

Preheat oven to 350 degrees.  Drop by spoonfuls onto baking sheet.  Bake for 8-10 minutes.
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Chewy Chocolate Cookies

These are my husband's favorite cookie, and sadly, I rarely make them for him.  I was sure I had posted them before, but couldn't find them.  They are too chocolatey for me, so I don't often think of them to bake.  And neither of us need more cookies, anyway, so we are on the continual battle of staying away from sweets.  BUT, on this past snowy weekend, our oldest son asked to make these cookies I had planned to make. My husband was excited! It's his mother's recipe and one he remembers her making.

Chewy Chocolate Cookies

1/2 cup shortening

1 cup sugar

2 eggs

1 teaspoon vanilla 

1 tablespoon milk

1/2 cup cocoa

2 1/4 cups sifted flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Combine dry ingredients in medium bowl. Cream together shortening and sugar in large mixing bowl.  Add eggs, vanilla, and milk. Mix well.   Add dry ingredients to wet ingredients, mixing well.  Drop by spoonfuls onto cookie sheet.  Dip moistened end of flat glass into sugar and press down to coat cookies with sugar.  Bake at 350 for 8-10 minutes.  Be careful not to overcook.  Cookies will be done when set to light touch.

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Ladies Cookie Exchange 2014

Yesterday I hosted a Ladies' Cookie Exchange.  Every lady that attended brought a few dozen cookies and an empty cookie tin.  Then everyone took their empty container and filled it up with all of the different kinds of cookies.  There were so many different kinds, that it was fun to sample a few as we placed them in the containers.

My daughter had mixed together a triple batch of chocolate chip cookies, only to find that the element was out on the oven!  Her dough is all frozen now - ready to thaw and bake at any time.  I didn't even make any because of the oven situation, but had candy, cheeseball, and other snacks to serve to the guests, so it worked out perfectly fine.

So, here are just a few pictures of the quick get-together to share with you!

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Chocolate Chip Cookies by Zachary

My "chef" son, Zachary made these great chocolate chip cookies last week!  I'm thankful he likes to cook.  We're sure going to miss him around here next year when he goes to college!  He's always willing to help out or just cook for fun.  His wife will like that, too! 

CHOCOLATE CHIP COOKIES

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips (he used milk chocolate and we will cut the amount some next time because we don't care for this many)

1 cup chopped walnuts or pecans (optional)

Preheat over to 350 degrees. Cream together the butter, white sugar, brown sugar until smooth. Beat in the eggs one at a time, the stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.

Drop by large spoonfuls onto ungreased baking sheets.  Bake for about 10 minutes or until edges are nicely browned.

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Salted Caramel Browned Butter Bars

I made these bars Sunday afternoon for a youth rally.  They were sooooo good! Unfortunately, I went to get them after the youth rally was over and they were all gone. Well....maybe that's a good thing! I didn't need them, anyway!

The original recipe is for muffins, stuffing each muffin with two caramels, but I didn't have time to do that and needed a bigger amount of servings.  The addition of the whipping cream, plus making them into bars turned out great!  If you want to see the original recipe, HERE is the link.

SALTED CARAMEL BROWNED BUTTER BARS

3/4 cup butter
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips
20 caramels candies, unwrapped
3 tablespoons heavy whipping cream
kosher salt, for sprinkling 

Melt the butter in a small saucepan over medium heat. Whisk constantly until butter turns a deep golden brown, about 5 minutes. Pour the butter into a mixing bowl. Stir in the brown sugar until well combined. Stir in the egg and vanilla and mix well. Mix in the flour, corn starch, baking soda, and salt until well combined.  Pat down half of dough into a jelly roll pan (10.5 x15.5 x 1 or 1/2 sheet pan size)

Melt the caramels with the whipping cream in a saucepan over medium-low heat, stirring often.  Pour the melted caramel over the bottom cookie dough.

Sprinkle mini chocolate chips over caramel layer, then sprinkle kosher salt.  I used a teaspoon or less, but you may like more!

Pinch off small pieces (about a teaspoon size) and sprinkle over the caramel and chocolate.  Pat down some.  It may cover most of the chocolate and caramel, but don't worry if it doesn't.

Scoop 1 tablespoon of dough into 10 muffin wells each. Flatten with your fingers to cover the bottom of the muffin tin. Place two caramel candies on top of the cookie dough. Sprinkle with a a bit of kosher salt. Top each with another tablespoon of cookie dough.

Bake at 350 degrees for approximately 30 minutes, or until beginning to brown slightly.

Let cool then cut into bars.  (Or eat while warm with a spoon!)

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Chewy Chocolate Chip Oatmeal Cookies

My oldest son wanted to make cookies last night, so went searching on Allrecipes.com for a new recipe to try. He made these cookies, and I'm a little aggravated at myself, because I had been doing really good not eating flour or sugar, and I CAVED IN to these! So, today, I have to get back on track and stay AWAY from these delicious cookies!

CHEWY CHOCOLATE CHIP OATMEAL COOKIES (by PANTHERA on allrecipes.com)

1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour

1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips

	Preheat the oven to 325 degrees F (165 degrees C).
	In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
	Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Butter Pecan Toffee Cookies

I've made several cake mix cookie recipes, but I can't wait to try this one that a friend was telling me about.  This Butter Pecan cake mix is made by Betty Crocker.  The pecans are optional.

BUTTER PECAN TOFFEE COOKIES

1 Betty Crocker Butter Pecan cake mix
2 eggs
1/2 cup oil
1 cup chopped pecans, optional
1 package Heath brickle bits

Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, eggs, and oil.  Mix well. Stir in pecans and brickle bits.  Drop by spoonfuls onto cookie sheets, two inches apart.  Bake for 8-10 minutes or until bottoms are lightly browned and tops are just beginning to brown.  Cool for a few minutes on baking sheet, then transfer to a wire rack to finish cooling. Store in airtight container.
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Snickerdoodles

While making cookies last week, the kids wanted Chocolate Chip, and I decided to make Snickerdoodles.  I don't remember making Snickerdoodles except once before, though I don't know why.  Maybe it's because I know I would eat too many of them?  Yes, that's probably it!

This is my cousin's recipe.  It was also an entry in the school contest that I mentioned a few days ago. However, this was the 5th grade winner, placing just above that Chocolate Chip recipe!

SNICKERDOODLES
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour, sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon (I used more)
2 teaspoons sugar (I used more)

Preheat oven to 400 degrees. In a mixing bowl, combine shortening, 1 1/2 cups sugar, and eggs; mix thoroughly. Sift flour, cream of tartar, soda, and salt; stir into shortening mixture. Mix cinnamon and 2 teaspoons sugar in a shallow dish. Form dough into balls the size of walnuts.  Roll in cinnamon sugar. Place on ungreased cookie sheet about 2' apart. Bake 8 - 10 minutes. Cool before removing from cookie sheet.
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World's Greatest Chocolate Chip Cookies

Before I list this new recipe I tried, I'll put the disclaimer that I didn't name them.  This recipe came from a school cookbook where my sister teaches. A few years ago they made a cookbook and a cookie recipe contest in each grade level. This particular cookie won runner-up in the 5th grade.  The little girl's name was Lauren Clifton, so I'll give her credit for the name!

So, are they the world's greatest?  They were very, very good! I liked them. Three of my kids liked them.  My husband and another child were out of town, so never got to try them.  Will I make them again?  Yes!

So here is the recipe for you to try!  Note that you freeze the dough for an hour before baking!

World's Greatest Chocolate Chip Cookies
(Lauren Clifton)

12 tablespoons butter, melted
1 cup brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I didn't use.)

In a mixing bowl, cream melted butter and sugars. Add egg, yolk, and vanilla. Blend well. In a separate bowl, mix dry ingredients. Add dry ingredients to butter mixture, stirring until well blended. Mix in the chocolate chips and nuts. Drop by 1/4 cupfuls onto a cookie sheet. Freeze one hour. (These will keep in the freezer stored in a plastic bag for weeks.). Bake at 325 degrees for 7-9 minutes on the upper rack, and then 7-9 minutes on the lower rack. Don't overbake. They should be golden brown, but still soft in the center. Cool on the cookie sheet. Makes 2 dozen.

Notes from me:  I used REAL stick butter.  I'm sure that's what the recipe means, but some think of butter as margarine and other types of spreads.  I didn't use the nuts.
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Almond Joy Cookies

There's a new cookie recipe making its way around Facebook that I know many of you coconut and chocolate fans will like!  I only like coconut in pie....cream pie :).  Enjoy!

Almond Joy Cookies

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Special K No Bake Cookies

I'm surprised I haven't posted these cookies before, but I couldn't find them anywhere, so guess I haven't!  They're quick and easy and delicious!

Special K No Bake Cookies

1 cup corn syrup (If you look, you can find corn syrup - not high fructose corn syrup.  Dollar General brand is one that is just corn syrup!)
1 cup sugar
1 cup peanut butter
1 tablespoon butter (optional)
3 - 4 cups Special K cereal
1 tablespoon vanilla

In medium saucepan, bring sugar, butter, and corn syrup to boil, stirring to dissolve sugar.  Remove from heat and add peanut butter and vanilla.  Stir in cereal. Drop by heaping spoonfuls onto waxed paper or parchment paper. Allow to cool. Store in airtight container.
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Chocolate Chip, Oreo, Brownie, Fudge Bars

There are lots and lots and lots of recipes like this on the internet and Pinterest.  From what I could see, one of my favorite blogs (that's not on my blog list.....but will be after I write this post), www.kevinandamanda.com, is the original creator of this absolutely, wonderfully, delicious dessert.  Here is the link to their original recipe so you can see pictures. I iced mine with the hot fudge, but forgot to take a picture of the final product.  Just use your imagination.....like Barney the dinosaur would say! :)

I tweaked this recipe a little bit - just to make it quicker and easier.  I think homemade anything is always better, but confess that sometimes I just go with the box/package mixes/tubes.  And actually, some people prefer the already-made taste to homemade.  Example:  My husband and kids prefer boxed brownies to homemade.  Yes, they're odd that way!! (ha ha!)

So, here is the recipe.  Not a low calorie dessert.  Skip counting the points.  You'll break the calculator :).  Just eat it and enjoy.  Do an extra lap or a few more (okay a LOT more) steps on the treadmill.  You'll be okay.

Oh, and I took it to a potluck meal yesterday.  My husband said it was great, but really rich.  I got an "amazing" from a teen and it was gone before I could get a little taste.  Gone doesn't always mean "good", but I'm taking another one to the "after the football game" student meal and I'm thinking it will be gone, too :).

Chocolate Chip, Oreo, Brownie, Fudge Bars

1 package chocolate chip cookie dough (regular size - not large size) (homemade cookie dough can be used, if desired)
1 package Double-Stuf Oreo Cookies (you'll have some to eat/spare)
1 family-sized package brownie mix (oil, eggs, and water as per directions)
1 jar hot fudge sauce (The homemade hot fudge sauce recipe on our blog is great!  Search for it on the home page.)

Preheat oven to 350 degrees.  Line 9 x 13 inch pan with waxed paper (I didn't do this step, but it would have made it easier to cut and remove.) Allow cookie dough to get a little softened then press it into a 9 x 13 inch pan.  Layer Oreos across bottom - not touching.  Mix brownies up according to package directions.  Pour over Oreos.  Bake for 45-55 minutes (mine took 45 minutes and usually my oven is slow).  Pour hot fudge sauce over brownie layer.  Serve with ice cream, if desired.
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Chocolate Chip Cookies

Posted by Lori:
I found another great recipe for chocolate chip cookies!  I always like trying different recipes searching for the "best" chocolate chip cookies.  This one is very, very good!  I made "Doozies" out of them for a church youth rally, so they were definitely a big hit with the teens.

This recipe was found on allrecipes.com.  Dora posted them.  Thanks, Dora!

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Cream together the butter, white sugar, and brown sugar until smooth.  Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water.  Add to batter along with salt.  Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.  Bake for about 10 minutes or until edges are nicely browned.

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Edible Eagles

Posted by Lori:
I decided to repost this, since July 4th will be here soon!  These are so cute! A friend told me about these last year and I posted them then - after the 4th.

  The recipe is from FamilyFun.com. THIS PHOTO IS FROM FAMILYFUN.COM, ALSO!

EDIBLE EAGLES

1/4 cup of white chocolate chips
6 large marshmallows
Finely shredded coconut
Chocolate sandwich cookie (we used a chocolate-covered Oreo)
6 Cashews
Black decorators' gel

Melt 1/4 cup of white chocolate chips according to the package directions. For each bird, drop a large marshmallow into the melted chocolate, using a spatula to coat it well. Remove the marshmallow from the chocolate and roll it in finely shredded coconut, leaving one end uncovered. Immediately set the marshmallow, coconut free end down, atop a chocolate sandwich cookie.

Let the chocolate set a bit, then use a toothpick to make a hole in the side of the marshmallow and insert a cashew for a beak. Finally, add black decorators' gel eyes.

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Molten Lava Chocolate Chip Cookies

Posted by Lori:

I got this recipe via email from Pillsbury.  Sounds so yummy!! 
 See their website for a pretty photo, too!

Molten Lava Chocolate Chip Cookies

1

roll Pillsbury® refrigerated chocolate chip cookies

9

teaspoons semisweet chocolate chips

Ice cream, if desired

Chocolate-flavored syrup, if desired

Maraschino cherries, if desired

• Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.
• Remove cookie dough from wrapper. Spoon 1 tablespoon dough into each muffin cup. With fingers, press dough to flatten in cups.
• Place 1 teaspoon chocolate chips on top of dough in each cup. Place additional 1 tablespoon dough over chips in each cup; press lightly to flatten.
• Bake 20 to 25 minutes or until tops are golden brown. Cool in pan about 10 minutes.
• Remove warm cookies from muffin cups. Top each with ice cream, chocolate syrup and 1 cherry.

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Pecan Spritz

Posted by Lori:

There is a donut, cake and cookie shop in Altus, OK, that is a favorite of many.  Now it is called June's Tasty Treats, but as a child it was Ye Olde Donut Shoppe (this store sold and is still running with different owners.  June's now has what the previous YODS had sold and the same recipes her parents used from the beginning.)  Anyway, I really like their little "spritz" cookies, so this was my attempt to copy them.  It's definitely a good cookie, but it's certainly not a copy-kat recipe, either.  June's cookie is more of a shortening base, where this one is butter.  But, taking these to a softball tournament with high school girls and parents was a big hit, so I'm definitely going to be making these for many events for years to come.  As you can see, I tried shells with the icing - just like June's, but my shells aren't too pretty!  I liked the stars, so continued mostly with them.  And, in my opinion, pink is the best color tint for the icing! 

PECAN SPRITZ

• 1 cup butter
• 1 cup white sugar
• 1 egg
• 2 2/3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• crushed pecans
• 
  
• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least 30 minutes.  Roll into logs, then roll in crushed pecans.  Wrap in plastic wrap and chill for 30 minutes or dough can be frozen.

When ready to bake, use chilled cookie sheets.  Preheat oven to 400 degrees. Slice dough into 1/2 inch slices and place on chilled cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Remove from cookie sheets to cool on wire racks. Ice with buttercream icing.  Click HERE for my recipe.

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New Snacks to Try

Posted by Lori:

Here are some Pinterest-found snacks I want to try.  I'm not sure of the original origin of these recipes, but am listing a site where I think it might have come from:

Oreo Stuffed Chocolate Chip Cookies: http://veryculinary.com/2011/03/22/oreo-stuffed-chocolate-chip-cookies/

Frozen Yogurt Bites: http://www.simplesavingsecrets.net/2012/03/recipe-frozen-yogurt-bites.html

What new things are you trying? 

Have a great weekend!

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Strawberry Chocolate Valentine Cookies

Posted by Lori:

These cookies are so pretty!  They aren't just for Valentine's Day, but are especially pretty for the sweetheart holiday.  I just read the reviews on the cookie last night, which explains why I didn't care for the taste when I made them.  The Taste of Home recipe says to use strawberry drink mix, so I thought Kool Aid, as did many other bakers, BUT, it should be Nestle Strawberry Drink Mix.  So, it will be a great cookie with the right ingredient!!


2/3 cup butter, softened
2/3 cup sugar
1 egg
1 tablespoon lemon juice
2 cups all-purpose flour
1/3 cup strawberry drink mix (NESQUIK, NOT KOOL AID!!)
2 teaspoons baking powder
1/2 teaspoon salt

GLAZE: 1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening

FROSTING: 1/3 cup butter, softened
2 tablespoons strawberry drink mix (NESQUIK, NOT KOOL AID!!)
1/8 teaspoon salt
3 cups confectioners' sugar
3 to 5 tablespoons
2% milk

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set. In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Yield: about 2 dozen. Pin It Now!

Chocolate Chip Cookies

Posted by Lori:

This is step two in the Chocolate Chip Cookie Dough Cheesecake.  It's a really, really good chocolate chip cookie recipe from the Junior's Cheesecakes cookbook.  Of course, this dough and the cookies can be made and eaten without having any part of a cheesecake, but it makes a special cheesecake even better.

Next week I will post the actual cheesecake layer, the icing layer, and the whipped topping....putting the Chocolate Chip Cookie Dough Cheesecake all together!

Chocolate Chip Cookies (Junior's Cheesecakes Recipe)

2/3 cup cake flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 extra large egg
1 teaspoon pure vanilla extract
1 cup mini chocolate chips
1/3 cup finely chopped pecans

Combine both flours, the baking soda, and salt in a medium bowl and set aside.  Cream the butter in a large bowl with an electric mixer on high for 2 minutes.  With the mixer still running, gradually add both sugars, then the egg.  Continue beating until the mixture is creamy and light yellow, then beat in the vanilla.  With a wooden spoon, sire in the flour mixture just until mixed (don't overmix the batter or the cookies could become tough).  Stir in the chocolate chips and pecans.

 IF MAKING THIS RECIPE FOR THE CHEESECAKE:  Transfer 1 cup of the dough to a small bowl (to drop into the cheesecake batter).  The rest of the dough will be make into cookies later.  Refrigerate both portions of the dough.

IF MAKING INTO COOKIES:  Preheat oven to 375 degrees.  Line two baking sheets with parchment, or butter them.  Drop the dough by level teaspoonfuls onto the sheets, about 2 inches apart (you'll have about 50 small cookies about 1 1/2 inches in diameter).  Bake the cookies until golden and almost firm, 9 to 11 minutes (watch carefully and don't let them get too brown).  Let cool on the pan for 10 minutes, then slide them off the sheets onto a baking rack to cool.)

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