Cookies.

Jasper and I love to make cookies. He's actually a pretty good helper, all things considered. In fact he's getting to be pretty darn self sufficent. He can get himself a bowl of cereal complete with milk which I'm pretty impressed about.

So here is Jasper as he helps me make a batch of delicous double chocolate chip pecan cookies.

My mother in law gave me her kitchen aid awhile ago and I must say that I don't know what I did with out one. I still haven't figured out where the hell to store it though. It usually stays on the pantry floor with all the other miscellaneous gadgets and over sized food stuff. Anyone want to tackle my kitchen? It would definitely be a pat on the back accomplishment to get that sucker organized.

Anywho. Here is the recipe for the Double Chocolate Chip Pecan cookies. It's actually just a slightly modified version of the Ghirardelli chocolate chip recipe on the back of the bag, which is delicious as is. Like this,though, it's magnificent.

Double Chocolate Pecan Goodness

21 min 10 min prep

2 1/4 cups unsifted flour
1/2 cup ghirardelli baking cocoa

1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped pecans (optional)
1/2 bag Ghirardelli double chocolate chips

Preheat oven to 375°.
Stir flour with baking soda,cocoa and salt, set aside.
In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
Gradually blend dry mixture into creamed mixture.
Stir in nuts and chocolate chips.
Drop tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375° for 9-11 minutes or until golden brown.

Here is another one of my favorite cookies. It's from the Kitchen Parade website. I've copied the recipe for you, but you should check out her site as she has tons of tips and WW friendly foods. In fact these scrumptious morsels are only 1 point each.

BANANA OATMEAL COOKIES
Oatmeal cookies with a banana twist
Banana ripening: 2 weeks Hands-on time: 30 minutes Time to table: 1 hour Makes about 30 cookies, easily doubled
2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 egg
1 teaspoon vanilla
1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup coconut, preferably unsweetened
Preheat oven to 350F.
Melt butter in a small dish in microwave, 10 seconds at a time. Transfer to mixing bowl. With an electric mixer, thoroughly mix in sugars, banana, egg and vanilla.
(Caution: Incoming unorthodox shortcut. See ALANNA’s TIPS.) Scoop the flour, baking power, baking soda and salt onto the butter mixture without mixing in. With a fork, lightly combine the dry ingredients on top, still without mixing in. Now use the mixer to combine the flour mixture and the butter mixture. Stir in oatmeal and coconut.
Drop dough by tablespoons onto a baking sheet lined with parchment. Bake for 11 – 14 minutes until set and golden. Cool 5 minutes before removing from tray but do remove or will stick.

NUTRITION ESTIMATE Per Cookie: 98 Cal; 3g Tot Fat; 2g Sat Fat; 16g Carb; 1g Fiber; 58mg Sodium; 11mg Cholesterol; Weight Watchers 1 point