“Chock Full o’ Nuts” Chocolate Chip Cookies
These special cookies are packed with not just chocolate chips, but also pistachios, pecans, and chocolate-covered almonds.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ cup pistachios ((chopped))
- ¾ cup whole pecans
- ¾ cup chocolate covered almonds
- 1/2 cup old fashioned oats
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup butter ((2 sticks; softened))
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- ½ cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350 degrees. In a food processor, pulse all the nuts until finely chopped. It’s all right if there are a few large chunks left.
- 2
Place the oats in a food processor, and process until you’ve got a fine oat flour. Place this in a medium-sized bowl along with the flour, baking soda, salt, and cinnamon.
- 3
With an electric mixture (if you’re lucky) or with a whisk/brute force, beat together the butter, sugars, and vanilla extract until light and fluffy, about 3 minutes. Add eggs one at a time and beat until combined. Add the dry ingredients to the wet ingredients in 2 batches, mixing well between each batch.
- 4
Finally, add that blessed and tantalizing mixture of nuts and chocolate as well as the additional chocolate chips and mix until just combined.
- 5
For small cookies: drop 1 Tablespoon cookie dough on parchment paper lined baking sheets, then bake for 10-12 minutes, or until golden brown around the edges. For large cookies: drop 2 Tablespoons cookie dough (I used a regular ice cream scoop), and bake for 12-14 minutes. For me, the time fluctuated a bit. Watch them carefully, and remember to rotate the pan halfway through the baking time! Let cookies sit for 2 minutes before removing to a cooling rack to cool completely.