Holiday Tasting Party Recipes

RECIPE NAME: KITCHEN SINK CHOCOLATE CHIP COOKIES

INGREDIENTS:
1 cup plus 2 Tbs. flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar (can use 1/4 cup of Splenda brown sugar)
6 Tbs. granulated sugar (can use 6 Tbs. Splenda)
1 large egg
1 1/2 tsp. vanilla extract
3 cups semisweet chocolate chips (I use milk chocolate chips)
1 cup pecan halves
1 cup walnut halves (I use chopped)
1 cup blanched whole almonds, toasted and coarsely chopped

HOW TO MAKE THIS:
Position rack in middle of oven and preheat to 350 degrees. Line 2 or 3 baking sheets with parchment paper.

Sift flour, baking soda and salt into a medium bowl, set aside.

In a large bowl, use an electric mixer on medium speed to beat butter, brown sugar and granulated sugar until smooth, about 1 minute. Add egg and vanilla and blend about 1 minute (mixture may look slightly curdled). On low speed, add flour mixture, mixing just until it is incorporated. Mix in chips & nuts until evenly distributed.

Drop well-rounded tablespoons of dough unto prepared baking sheets, about 2 inches apart. Bake one sheet at a time until edges are lightly browned, about 14 minutes. Cool cookies on sheets for 10 minutes. Store in tightly covered container at room temperature for up to four days (if they last that long).

MY NAME: Laura Kellum