One Year: Peanut Butter and Miel Cheerio Bars. Drooling.
Double Chocolate Cookies with Butterscotch Chips and Pecans
Makes about 2 dozen cookies
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup brown sugar
1 tsp vanilla extract
2 tbsp whole milk
1 cup semi-sweet chocolate chips (high quality suggested)
1 cup butterscotch chips
3/4 cup pecans, toasted and chopped
Preheat oven to 375 degrees Fahrenheit. Grease two baking sheets and set aside. In a medium-sized bowl, whisk flour, cocoa powder, baking soda, and salt to combine and set aside. In a separate, larger bowl, beat together butter and brown sugar until fluffy, about 2 minutes. Add eggs one at a time, beating to combine. Pour in the dry ingredients in halves, alternating with the vanilla and the milk. Stir in chocolate chips, butterscotch chips, and pecans until just combined. Measure out the dough in heaping tablespoonfuls and divide evenly between baking sheets. Bake for 12 minutes, rotating the baking sheets halfway through. Move immediately to a cooling rack and let cool. Cookies will last up to three days, but that doesn’t mean they will make it that long before being devoured.