Chocolate Chunk Cookies

Makes 24 cookies.

  • 1 2/3 cups all-purpose flour
  • 1/2 cup CREAM OF WHEAT Hot Cereal (Instant, 1-minute, 2-1/2-minute or 10-minute cooking time), uncooked
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 stick) butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (11.5-ounce) bag chocolate chunks
  • 1 cup chopped pecans
  • PREHEAT oven to 375ºF. Lightly grease cookie sheets. Blend flour, Cream of Wheat, baking soda and salt in medium bowl; set aside.
  • BEAT butter and sugars in large bowl with electric mixer at medium speed until creamy. Add egg and vanilla. Beat until fluffy. Reduce speed to low. Add Cream of Wheat mixture; mix well. Stir in chocolate chunks and pecans.
  • DROP by tablespoonfuls onto prepared cookie sheets. Bake 9 to 11 minutes or until golden brown. Let stand on cookie sheets 1 minute before transferring to wire racks to cool completely.
  • Tip: For a colorful item to take to a school bake sale or give as a gift, replace the chocolate chunks with multicolored candy-coated chocolate.