Friday, October 16, 2009

From the Yum Files: Ne Plus Ultra Cookies

You know how some cookies were NOT meant to be eaten hot out of the oven? (Shortbread, cover your ears - while I love you dearly, you really don't taste delicious until you've cooled and then some.) And I would have to to include these in that list too.

However, in the days that follow the part where they come out of the oven, something most excellent happens. They just kind of grow into themselves: the pecans, raisins and chocolate chips come together in some sort of happy and meaningful way. I found the recipe in Martha Stewart's Cookies. And what caught my eye was the part where she said they were a staff favourite. So if you DON'T try these hot out of the oven, but rather leave them be for 24 hours, I think you'll see the draw.

Ne Plus Ultra Cookies

1 stick unsalted butter at room temperature
2/3 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/4 cups sifted all purpose flour
1/2 teaspoon coarse salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup raisins
1 cup pecans coarsely chopped

Preheat oven to 350.

Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy about 3 minutes. Add vanilla and eggs, mix until well combined.

Sift flour salt and baking soda into a bowl: add to butter mixture on low speed until just combined. Stir in chocolate chips, raisins and pecans.

Roll dough into 2 inch balls, then flatten. Transfer to baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden brown, about 15 minutes.

I made these for our Maxi Camping trip - and I'm pretty sure I wouldn't be lying if I said that people liked 'em.

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