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Place pecans one cookie sheet and bake them stirring occasionally for about seven minutes.
Place almonds on another cookie sheet and bake them along with the pecans for seven minutes.
Sift together flour, baking soda, and salt.
In the separate bowl soften the butter.
Add sugar to the butter.
Add brown sugar to the butter.
In the mixing bowl cream the sugars and butter until light and fluffy.
At the one egg and vanilla.
On low speed, beat in the flour mixture into incorporated.
This makes just enough batter for all the other ingredients.
In a large bowl, stir together the chocolate chips, raisins, pecans and almonds.
Add batter to bowl and mix together evenly with a large spatula or spoon.
I used to cookie scoop
Drop the batter onto the cookie sheets about 1 inch apart. Bake for 12 to 15 minutes until golden brown and barely soft.
Allow the cookies to cool for a few minutes on the sheet. When the cookies are firm enough transfer them to wire racks to cool completely. Store in airtight container.
- 3/4 cups of pecan halves
- 1 1/4 cup of whole almonds
- What cup +2 tablespoons of all-purpose flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of granulated sugar
- 1/4 cup of light brown sugar firmly packed
- 8 tablespoons of unsalted butter
- 1 large egg
- 3/4 teaspoon appear vanilla extract
- 1 cup semi sweet chocolate chips
- 1 1/2 cup of raisins