Monday, November 08, 2004
Irresistable Cookies
(My mom got this recipe from a cozy little Bed&Breakfast in Monterey. They're the best cookies I've ever had.)1? cups chocolate chips (I prefer semi-sweet)
1? cups chopped walnuts
1? cups white chocolate chips
1 cup almond granola (plain granola works, too)
Mix together in a small bowl; set aside.
1 cup butter*
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
? cup water
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
? tsp. salt
Combine dry ingredients; set aside.
In a large bowl, cream the butter and sugar mixture until fluffy, then add eggs, vanilla and water. Mix until smooth. Add flour mix a little at a time, mixing carefully. Add chocolate mixture with a spatula and mix well.
Spoon by large tablespoons onto an ungreased cookie sheet. Bake 7-8 minutes at 375? F, turn pan and bake another 4-5 minutes (to ensure even cooking.)
Let the cookies cool on the pan for about five minutes, then transfer to a wire cooling rack to cool for another five minutes or so. This recipe makes 4-5 dozen cookies. It's important that you don't make the cookies too big. Otherwise, you'll end up with crispy edges and raw middles. *Most cookie recipes call for softened butter, but the butter/sugar mixture is much fluffier if you use cold butter.
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