Friday Treat

Last week Dan’s mom came into town and I thought it’d be nice if she came home to some freshly baked cookies (and I know Dan would never deny fresh cookies). I just received the new issues of Everyday Food and it included recipes for drop cookies. I had all the ingredients for the chocolate-pecan cookies, except for the pecans. I did have almonds though! Almonds would be a good substitute, right? Right! Sure! Why not? Dan and his mom loved them. Dan’s friends loved them. I didn’t get a chance to try them, but I think I’ll make them again in the future!

Cookie fixin’s

Chocolate-Almond Cookies *inspired by Everyday Foods


  • 2 1/4 Cups All-purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon salt
  • 2 Sticks Unsalted Butter, room temperature
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Packed Dark-Brown Sugar
  • 2 Large Eggs
  • 1 Bag Milk Chocolate Chips
  • 3/4 Cup Slivered Almonds

Preheat oven to 350 degrees. Mix together flour, baking soda and salt in a bowl and set aside. Beat butter and both sugars until pale and fluffy, about 4 minutes.

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Pale and fluffy (enough)

Add vanilla and eggs and mix until combined. Slowly add in the flour mixture and beat until just combined. Using a spatula, fold in almonds and chocolate chips.

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Artistically adding in the almonds

Fat Kid Confidential

Chocolatey-almondy goodness!

Taking a small spoon, drop dough into ball forms on the baking sheet.

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So close to being cookies…..

Bake cookies for about 12 to 14 minutes, until golden brown on the edges. Let it cool on the sheet for 1 to 2 minutes, then transfer them to a wire rack and cool completely.

Fat Kid Confidential


Fat Kid Confidential


Grab a cold glass of milk and enjoy!!!


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Filed under Baking, Cookies

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