Sunday, June 25, 2017

Chunky Choco Chip Cookies

   I have decided, after all these years, that I really like cookies!  They are portable yum!  I have made them for our boys, our grandkids, our friends and especially for my husband, John.  I like to keep a good supply in the freezer.  We travel with them because they make a quick and easy snack between meals.    A little bag of them scores me lots of extra points with the neighbors too...  This is my version of a recipe I have seen in the past and I hope it is in the future of many of you, my friends.  Enjoy!

                               Chunky Choco Chip Cookies

1 Cup Blanched Slivered Almonds
1 Cup Craisins, Raisins or other dried fruit chunks
1 Cup Chocolate Chip Chunks
12 oz. Semisweet Chocolate Chips
2 Cups Rolled Oats
2 Cups All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Pound (that’s 2 cubes) Unsalted Butter, at room temp.
1 Cup packed Brown Sugar
1 Cup Granulated Sugar
2 Eggs
1 1/2 teaspoons Vanilla Extract

Toast the Almonds in a small saute pan, over medium-low heat, stirring constantly for about 5 to 10 minutes.  Just until they begin to turn brown and have a nutty aroma.  Be careful, they burn quickly!  Cool completely.

In a large bowl, combine the Craisins, Chocolate Chip Chunks, Chocolate Chips and Oats.  Set aside.

Sift together the Flour, Baking Powder, Baking Soda and Salt.  Set aside

In a large mixing bowl, beat the Unsalted Butter until light and creamy.  Add Sugars and beat until fluffy, about 4 minutes.  Add the Eggs and Vanilla and beat until well combined, about 1 minute.  Add the Dry Ingredients to the mixture and beat at low speed until well combined -  less than a minute.  Add the Chocolate Chip Chunks, Chocolate Chips, Craisins, and Blanched Slivered Almonds.  Using a sturdy wooden spoon, mix well by hand, until everything is incorporated.  Use a 1-Tablespoon scoop to measure out cookies onto parchment paper lined cookie sheets, leaving about 2” space between cookies.  Bake for 12 - 14 minutes at 350˚, or until cookies have set and are slightly flattened and light brown.  Cool on sheets 2 minutes, then transfer to racks to cool completely.  Makes 6 dozen cookies.

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