Chocolate Chip Pecan Cookies

Le Ruth's Restaurant

2 sticks (1/2 lb.) butter, softened
1 Tbs. water
1 cup light brown sugar
2 1/4 cup all-purpose flour, unsifted
¾ cup granulated sugar
½ tsp baking soda
1 Tbs. Ronald Reginald's Vanilla Bean Marinade^®
12 oz. Semi-sweet chocolate chips
¼ cup chopped Angel Flake Coconut
1 ½ cup pecan pieces (English walnuts may be substituted)
1 extra large egg

Preheat oven to 360 degrees. Cream butter, sugars, vanilla, coconut and egg for 5 minutes. Add flour and soda and mix for 3 to 4 minutes. Gently fold in chips and pecans. Chill dough for 1 hour for easier handling. Divide dough into 8 pieces and roll into strips. Pinch 13 cookies from each strip. Place on lightly greased cookie pans and bake for 9 to 11 minutes.

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