It's hard to resist these cookies chock-full of chocolate and nuts. And remember there are no rules–you can use any candy bar or nut you want to!
Oxmoor House MARCH 1998
1. Preheat the oven to 350°. Beat butter at medium speed of an electric beater until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beating well.
2. Combine flour and next 3 ingredients, stirring well. Add to butter mixture, beating at low speed just until blended.
3. Stir in candy bars, chocolate chunks, and nuts. Drop dough by heaping tablespoonfuls 1 1/2" apart onto ungreased cookie sheets.
4. Bake at 350° for 10 minutes or until lightly browned. Let cool slightly on cookie sheets; remove to wire racks, and let cool completely.
For an easy way to remove the skins from hazelnuts, cook them with 1 teapsoon baking soda in boiling water 30 to 45 seconds. Drain the nuts; rub them with a dish towel, and the skins will come right off. Make sure you dry them completely before toasting.
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