It's that time again!
This month I'm linking up with 5ohWifey and Chelsea from Taste and See for The Girl Behind The Blog -- My Inner Foodie edition.

It's not too late to join us! In fact, here's the prompt.

Annnnnd go.

My Pinterest Boards: Meal Planning, New Recipes, and Recipes to Repeat.

And the recipe I promised...

Soft Chocolate Chip Pecan (or Walnut) cookies:
I use pecans because, when you live in the south, you have a large ziplock full in your freezer at all times. You just do.

Makes 6 dozen
  • 4 1/2 cups unbleached all purpose flour
  • 2 tsp baking soda
  • 2 cups unsalted butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4oz) packs of instant vanilla pudding
  • 4 eggs
  • 2 tsp vanilla extract
  • 4 cups chocolate chips (I use 1/2 Ghirardelli semi-sweet and 1/2 Ghirardelli milk chocolate chips)
  • 2 cups chopped pecans or walnuts

In a medium mixing bowl, sift together the flour and baking soda. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar. Beat or whisk the instant vanilla pudding until mixed well. Whisk in the eggs and vanilla extract.
Add the flour mixture and stir together. Finally, add the chocolate chips and pecans/walnuts. Mix slowly.

Spoon out tablespoon sized portions and roll between hands to form balls (like a golf ball). Place on a stoneware baking pan and bake for 15 minutes at 350 degrees. Remove from oven and let sit 10 minutes before removing. Move to a wire rack to completely cool before storing in large ziplocks or tupperware.