I was given two cans of Planter's roasted, salted cashews at Christmas, so tonight I decided to make
enough chocolate chip cookies to use up one can, rather than freeze them both. I only bake four or
five times a year, and I also had too much whole wheat flour in the cupboard, as well as too much
unsalted butter in the fridge. Voila! Get out the tried and true recipe for making a sinful amount
of cookies. The sixth and seventh sheets of cookies are now in the oven, and the cooled one I
sampled tells me I will forever want to make these the very same way. Recipe yields over 100 large
cookies, at 15 to a sheet.
NUTTY, WHEATIE, CHOCOLATEY CHIPPIES
4 sticks unsalted butter, softened at room temp 2 cups white granulated sugar 1 cup light brown
sugar 4 eggs, well beaten Cream butter & sugars, then add egg, beat well. 4 cups whole wheat flour 8
Tbsps. all purpose white flour 2 tsps. table salt 2 tsps. baking soda Stir together these dry
ingredients & mix with frist ingredients until well blended.
24 oz. chocolate chips 1 can Planter's Cashews (11.2 oz.) 2 tsps. vanilla extract By hand (because
it's easiest), blend last three ingredients into dough. Bake at 350 degrees for 10-12 minutes.
Notes: Cookies do seem to thin-spread more with the butter than they do with margarine, and watch
for removing from oven just as soon as there is any browning at all around the edges. Place on
saved up paper grocery bags to cool between batches, then throw those well buttered up old bags in
the trash!
=A0=A0=A0Picky ~JA~