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~