| 1 1/2 | cups sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon cream of tartar |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | cup cinnamon-flavored baking chips |
| 1 | cup chopped pecans |
| 2 | tablespoons sugar |
| 1 | teaspoon ground cinnamon |
| 1. | Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). In large bowl, beat 1 1/2 cups sugar, the butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon chips and pecans. |
| 2. | In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough by 1/4 cupfuls into balls. Roll in sugar-cinnamon mixture. Place balls 3 inches apart on ungreased large cookie sheet (do not flatten). |
| 3. | Bake 13 to 17 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack. |
| Bake 15 to 18 minutes. |
|
| Keep cookies chewy and soft by storing them tightly covered. Resealable plastic bags, plastic food containers with tight-fitting lids and metal tins work best. |
Nutrition Information:
320 ( 130); 15g ( 6g, 0g); 40mg; 130mg; 44g ( 1g, 28g); 4g 6%; 0%; 0%; 6% 1 ; 2 ; 0 ; 3 3