“Chocolate is nature’s way of making up for Mondays”
~author unknown
Way back when, before I entered the world of diaper changing, booger wiping, and baby talking, I used to dread Mondays. It was the busiest day of work. The looongest day of school. The worst day of conditioning at practice (why did coaches do that?).
Now, Mondays feel like any other day {which was a really weird adjustment to make}. The worst part is the weekend is over and the hubby has to go to work. That’ll probably change when we have more kids, kids that are in school, etc, etc. So for now, Mondays aren’t so bad.
But let’s be honest, I can go for a little chocolate any day of the week.
Especially when it looks like this….
I had all the fixins for the cookies, a bag of butterscotch chips begging to be used, and some Diamond Glazed Pecans that just had to join the party. Naughty? Of course. Rich? Definitely. Worth it? Totally.
Hopefully, most of you are enjoying this particular Monday with the day off from work or school. Brett is out of town again for work this week, so I’ll have no shame tonight lying in my sweats, eating cookies, and cheering for lovely little Emily while watching The Bachelor. Anyone care to join? You are all invited.
Butterscotch Pecan Choco Chippers
Ingredients
1/4 c butter, soft
1/4 c vegetable oil
1/2 c brown sugar
1/4 c granulated sugar
1 egg
1 tsp vanilla
1/2 c whole wheat flour
1/2 c all-purpose flour
1/4 c unsweetened cocoa
1/8 tsp salt
1 tsp baking powder
4 oz bittersweet chocolate, chopped (i used 1/2 c mini milk chocolate chips)
Butterscotch Pecan Topping
1/2 c butterscotch chips
1/4 c Diamond Glazed Pecans, chopped
Instructions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla until combined. In a medium bowl whisk together flours, cocoa powder, baking powder, and salt; beat into sugar mixture. Stir in mini chips.
Drop dough by teaspoons 2 inches apart onto prepared cookie sheets. Bake about 8 minutes or just until edges are set. Don’t over-bake. Let cool 1 minute on cookie sheets. Transfer cookies to wire rack to cool.
Melt your butterscotch chips over a double broiler or in the microwave. Drizzle melted butterscotch over cookies then sprinkle with chopped pecans.
chocolate cookie recipe from BHG
You had me at butterscotch!! Yum
Do you do your own pictures too? They look so…. professional! I love your plates.
I have been recording the new Bachelor, but haven’t gotten to watching it yet. It’s one of my vices. Chocolate is delicious everyday, but is especially needed on Mondays. These look really, really good.