Cocoa-Caramel-Pecan Cookies

At the end of October I dog-sat for one of my neighbours, KDB.  She has two Scottie dogs, Hamish and Flora.

I wanted to leave her something nice to come home to, and to take advantage of the fun that is her kitchen.  It’s blue.  All of it.  And whatever isn’t blue tends to have the image of a Scottie on it.

Kristopf came over to help me make cookies (but in reality to use my computer).This is a recipe that I kind of invented myself, adapted from the basic Tollhouse Chocolate Chip Cookie recipe.  I hope you like it.

Preheat your oven to 375°F.

Soften 2 cups butter and plop it in a large bowl.Cream it together with 1 1/2 cups granulated sugar and 1 1/2 cups brown sugar.Crack 4 eggs into a bowl and whisk them silly.

Add the eggs to the butter stuff and mix well.

In a separate bowl, mix together 4 1/2 cups flour, 1 teaspoon baking soda, and 6 to 8 tablespoons unsweetened cocoa.  Add this to the goo mixture a little at a time and stir well.

Now, stirring the whole time (you may need to use your hands at this point as the dough gets hard to handle), add in 2 1/2 cups pecan pieces, 2 cups butterscotch chips, and 2 cups chocolate chips.Drop spoonfuls of the dough on ungreased baking sheets.

Bake for 9 to 11 minutes, rotating halfway through for even baking.  After removing them from the oven, leave the cookies on the sheets for a few minutes, then remove them to a rack to cool completely.

They are super good with your afternoon tea.

Try not to eat them all at once.