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Loads of Nuts and Milk Chocolate Chip Cookies

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1 cup butter, rooom temperature
1 cup firmly packed brown sugar
2/3 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sliced almonds
1 cup pecan halves, toasted, broken in to pieces
1 (11.5-ounce) bag milk chocolate chips

Preheat oven to 375 degrees. Line baking sheets with parchment paper or coat lightly with butter.

Cream butter with sugars in mixing bowl. Blend in eggs and vanilla. Sift together flour, salt and baking soda. Add to mixture in bowl and stir until combined. Add almonds, pecans and chocolate chips and mix in.

Using a #40 portion scooper (a scant 2 tablespoons) make balls of dough and place on prepared baking sheets. Bake until golden brown, about 10 minutes. Use a spatula to transfer cookies from baking sheets to wire racks to cool. Store in airtight container. Makes about 4 dozen cookies.

 

- Recipe courtesy of Sue Doeden

 

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