Instructions: Heat oven to 350F. Line baking sheets with aluminum foil; lightly grease foil. Sift flour before measuring; sift again with baking soda and salt; set aside. In large mixing bowl, cream butter until it is fluffy. Add sugar, beating until well blended. Add molasses, vanilla and egg; blend thoroughly. Add about 1 cup of sifted ingredients, stirring to blend thoroughly. Stir in nuts and chocolate chips. Drop by rounded tablespoonfuls, spacing well apart, onto prepared baking sheets. Bake about 12 mins or until cookies are just turning golden brown. Remove from baking sheets to cool.

A cakey, pecan-packed, chocolate-filled delight, these cookies are best served very fresh. Yogurt accounts in part for their distinctive flavor and cakelike texture.

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