(I first had these cookies at Twyla's so around here they are Twyla's cookies. She found the recipe by searching for cookies here. I've found they take WAY more flour than the recipe called for - so much that I wonder if there is a type o. My changes in ().)
(makes 48-52 large cookies or 16 doz T size cookies)
Cream together:
1 ½ cup softened butter
½ cup oil
1 ½ cup white sugar
1 ½ cup brown sugar (I used 3 C of Rapadura total)
½ cup oil
1 ½ cup white sugar
1 ½ cup brown sugar (I used 3 C of Rapadura total)
Add one at a time:
5 eggs
1 Tbsp vanilla
1 tsp lemon extract
1 Tbsp vanilla
1 tsp lemon extract
Stir in:
2 level Tbsp baking soda
1 tsp salt
2 cups wheat flour
2 cups white flour (I ended up using 8 -9 C of flour; 1/2 hard white and 1/2 soft white wheat).
1 tsp salt
2 cups wheat flour
2 cups white flour (I ended up using 8 -9 C of flour; 1/2 hard white and 1/2 soft white wheat).
Knead in:
12 -16 oz. package Semi-sweet Chocolate chips
1c chopped almonds, pecans, or walnuts
1c chopped almonds, pecans, or walnuts
Add more white flour, kneading it in until the dough is stiff like bread dough, and the chips just begin to fall out as you knead. (I didn't knead but did add WAY more flour).
Shape into golf-ball size balls (used the big Pampered Chef scoop), flatten slightly between palms, and lay the thick disks on a cookie sheet to bake about 10 minutes at 350 degrees. Remove from oven before they begin to brown. Cool on the sheet for about 5 minutes before removing. Cool completely on flat surface before storing them in an airtight container.
For more of our favorites, click the recipe tab at the top of the blog.
Choosing Joy!
©2010 D.R.G.
~Coram Deo~
Living all of life before the face of God...
