I mentioned yesterday that I am in full baking cookie mode for the next week, as I make cookies for the kids teachers, crossing guard, Daisy troop leader, music teachers, etc… Did you ever watch that show, Cooking Thin on the Food TV network? I don’t think they have it on anymore, but going through some of my binders with recipes I remembered this one that I had printed out. I thought it was interesting, because after you bake the cookies, you just leave them in the oven all night! They aren’t very time consuming, and you don’t need a ton of ingredients, that’s why I like this recipe. And, they taste amazing too!
Ultra-Lite Pecan Chocolate Chip Cookies
Prep Time: 10 min
Inactive Prep Time: 10 min Cook
Time: 45 min
Level:Easy
Serves:
32 cookies
- 4 egg whites, room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup sugar
- 12 ounces mini chocolate chips
- 1 cup pecans, finely chopped
Preheat oven to 250 degrees F.
In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks.
Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans.
Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door.
Recipe creators Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.
Do any of you have any home-baked goodness you share with people around the holidays?
OR…what’s the most favorite home made gift you received?
I have a cookbook that has a recipe to leave cookies in the oven all night and not to peak until morning. I’ve never made them because I don’t have that kind of will power! hehe
For Christmas my mom always made zuchinni pie (secret family recipe) and Italian meat bread. Now, on my own, I make a few people the zuchinni pie and these really festive cookies. I think they’re called Santa cookies, but they have white chocolate, macadamia nuts and dried cranberries. Yummy, yummy.
I don’t think I’ve ever been the recipient of any homemade gifts, to be honest. My mom is a teacher, so she’d always have cookies and breads her students made her, but not since moving out have I been able to share those goodies.
Oh- and the answer to your quinoa question. I get both of my quinoa’s at our Jewel-Osco in the natural food aisles. Not sure if yours is the same, but ours have two natural aisles, where the floors are hardwood, versus the regular tile floors. They’re right by the pasta and this is the brand I get – http://quinoa.net/145/154.html the traditional box (teal) and the heirloom box (red). I’ve cooked either variety alone, but mix them often, too.
Ahh.. I know exactly where you are talking about. There are 3 Jewels in a 2 mile radius of my house, and the biggest one has the Natural Food aisles. The quinoa just looked so pretty! I am definitely going to check it out. The zuchinni pie sounds interesting!