Georgia Pecan Chocolate Chip Cookies
To celebrate National Onion Day on June 27, here is a recipe for Vidalia Onion and Georgia Pecan Chocolate Chip Cookies. One onion contains 20% of your daily vitamin C and 12% of your daily fiber needs. And don’t forget, it’s naturally sodium-, fat- and cholesterol-free and only 64 calories per one-cup serving.
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | cup | butter softened |
| 1/2 | cup | sugar |
| 1 | cup | brown sugar |
| 2 | large | eggs |
| 1 1/2 | tsp | vanilla |
| 2 1/4 | cup | all-purpose flour |
| 1 | tsp | fine salt |
| 1 | tsp | baking soda |
| 12 | oz | semisweet chocolate chips |
| 1 | cup | Georgia Pecans, chopped |
| 1 | cup | Vidalia onion, diced small |
Directions
Preheat oven to 375 degrees. Cream butter, add sugars and beat until light and fluffy. Add flour, salt and soda and mix until well blended. Stir in chocolate chips and pecans.
Rinse the Vidalia onion with ice water and drain well. Fold the onions into the dough to blend. Drop dough by large spoonfuls on a parchment or wax-paper lined cookie sheet. Bake for 10-12 minutes or until lightly browned (add about a minute to time at high altitudes). Remove from oven and enjoy immediately.
Note: These cookies are meant to be eaten warm; if you want to keep them past the day you make them, add some dried cranberries to the batter to absorb some of the moisture.
