Since we last spoke, things have only gotten weirder. What is happening? I mean, I know what’s happening, but…what. is. happening?

Well, a lot. And also very little. Like everything outside and on TV is bananas, but everything inside and away from the news is super chill. I’ve never been much for FaceTime or putting my face on video, but I’m doing more of both of those things because social distancing. I am doing less and less going outside—my kitchen is stocked and I have all my essential medications. I hope you do, too.One thing that hasn’t changed at all? I’m still baking. Sure, there’s a part of me that just wants to quit everything and pout, but I think that would get boring quickly. Also, I’d run out of cookies.And speaking of cookies, I am in love with these White Chocolate Pecan beauties. They’re thick and chewy and stay that way for a whole week! Yes, a whole week! That simply doesn’t happen with most cookies.This is not a flavor combination I would have thought of myself. I was clued in when a friend’s fiancé mentioned that they loved their grocery store’s white chocolate pecan cookies but didn’t love the ingredient list, and could I make them with less-questionable ingredients, please???

Yes. Yes, I could. And I did. And now, you can too.Toasty pecans and sweet, creamy white chocolate chips are a match made in heaven, especially when folded into a buttery sugar cookie base. These cookies are rich, but not heavy, and I know from a lot of personal experience that it’s difficult to only eat one.I recognize that not everyone has white chocolate chips and/or pecans at home right now (this recipe is not a reason for “essential travel” to the grocery store!), so feel free to put whatever mix-ins you like in the sugar cookie base, up to 2 cups. When things get to some point of normalcy though, get yourself some bags of both and prepare to meet (and eat) the cookie combo you didn’t know you needed!

Also, if you don’t have both granulated and brown sugars, you can use all of one or the other. Oh, and should you not have baking powder, swap all the leaveners for 3/4 teaspoon baking soda. Your cookies will likely be a little darker and flatter, but they will still be cookies.Stay safe, y’all! I’ll be back Friday with a list of things to make while you’re cooped up ❤

White Chocolate Pecan Cookies
makes about 2.5 dozen cookies

1 cup pecan halves
3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup white chocolate chips + more for topping

Preheat oven to 350F. Scatter pecan halves on a dry rimmed baking sheet and roast 5-7 minutes, or until fragrant. Do not burn. Let cool completely and chop finely.

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in white chocolate chips, followed by pecans. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep extremely well in an airtight container at room temperature for up to a week.