About the name. These cookies are the surefire way to get someone to fall in love with you…or at the very least gain a serious addiction to cookies. By giving these cookies away, you may need to be prepared for a marriage proposal on the spot. I have been baking since I was a little one.
I was the only girl in a house full of brothers (5 to be exact), so I quickly found my spot in the kitchen. My love affair with baking started with cookies and it is how I won dates in high school by delivering them every Sunday night to my “friends.” Love would usually ensue.
Now I find joy in baking them for my own 4 little ones and they are my ultimate taste testers in the quest for the perfect cookie. They say we got it years ago so it is about time to share it. Everyone can make a chocolate chip cookie and it is usually involves some type of creaming of the butter and sugars.
This is what makes mine unique (and ridiculously sinful). Everything is done in one glorious pan – the saucepan. You melt the butter completely and then add the sugars. The aroma that comes from the sugars as they dissolve into the butter is heavenly. It adds a rich, toffee flavor to the cookies that you don’t get from creaming and creates a smooth, melt-in-your-mouth texture.
1 cup butter, melted with pecans, chopped.
1 cup dark brown sugar (may add up to 1/4 cup more if desired)
1⁄2 cup granulated sugar
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips (I like dark)
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat, add chopped pecans.
Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
Stir in the white chocolate chips and chocolate chips.
Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
Chill for at least 30 minutes.
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.