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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Special Cookies Recipe

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This recipe for Special Cookies is from LM's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix (no, really - it keeps them soft, chewy and yummy!)
4 eggs
2 teaspoons vanilla extract

3/4 cup butterscotch chips
3/4 cup white chocolate chips
3/4 cup dark chocolate chips (NOT semi sweet)
1 12 ounce bag heath toffee chips
1 8 oz bag chopped pecans
Directions:
Directions:
Preheat oven to 350 degrees F (325 if using convection).
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
(butter should be soft but at room temperature, not melted)
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Blend in the flour mixture.
Finally, stir in the everything.
Roll dough into balls (about 2 tablespoons)
*I then rolled the dough ball in a bowl of brown sugar to coat it
Place dough balls onto cookie sheet about 2 inches apart (12 on a half sheet size)
Bake for approximately 13 minutes in the preheated oven. Edges should be golden brown.
Yields about 8 dozen cookies.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Parchment paper
KitchenAid Pro 600 Series mixer (it has a 6 quart bowl rather than 5 quart bowl):
http://www.zappos.com/kitchenaid-kp26m1x-professional-600-series-6-quart-bowl-lift-stand-mixer-caviar

 

 

 

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