Vidalia Onion and Georgia Pecan Chocolate Chip Cookies
1 cup butter softened
½ cup sugar
1 cup brown sugar
1 ½ teaspoons vanilla
2 ¼ 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
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.
Recipe for the National Onion Association by the Vidalia Onion Committee.