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  • Prep Time


  • Total Time


  • Servings



  • 2¼ cups all-purpose flour

  • 2 tsp. baking soda

  • ½ tsp. salt

  • 1¼ cups unsalted butter, softened

  • 1 cup granulated sugar

  • ⅔ cup packed brown sugar

  • 2 eggs

  • 1½ tsp. vanilla

  • 1¾ cups toasted whole almonds, coarsely chopped

  • 1½ cups pecan halves

  • 2 cups raisins

  • 1 12-oz. pkg. semisweet chocolate pieces (2 cups)


Line large cookie sheet with parchmont paper or foil; set aside. Preheat oven to 350. In a medium bowl, combine flour, baking soda, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar and brown sugar until combined. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Stir in nuts, raisins and chocolate pieces. Using 1/4 cup dough for each cookie, drop dough about 3 inches apart on prepared cookie sheet. Bake in preheated oven for 12-15 minutes or until golden and set (centers will be paler than edges). Let cookies stand on cookie sheet for 5 minutes. Transfer to wire rack; let cool. Makes about 36. Layer cookes between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.


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