Jennifer’s Jumbles

Main Line Entertains

The Saturday Club

3/4 cup pecan halves

1-1/4 cups unblanched whole almonds

1 cup plus 2 tablespoons all-purpose bleached flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup firmly packed light brown sugar

1 egg

3/4 teaspoon vanilla extract

1 cup (6 ounces) semisweet chocolate chips

1-1/2 cups raisins

Preheat the oven to 350°. Place the pecan halves and almonds on a cookie sheet and bake for 7 minutes or until toasted, stirring occasionally. Cool completely and coarsely chop.

Sift the flour, baking soda, and salt into a small bowl and whisk to mix evenly. Beat the butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy. Beat in the egg and vanilla until blended. Beat in the flour mixture at low speed until incorporated.

Mix the chocolate chips, raisins, toasted pecans, and toasted almonds in a large bowl. Add the batter and mix together evenly with a large spoon. Drop the cookies by soup spoonfuls onto cookie sheets and bake for 8 to 10 minutes or until just golden brown. (The cookies will flatten during baking.) Remove to wire racks to cool.

Yield: 3 dozen

Notes: