Chocolate Andes Chip Cookies

So today is supposed to be the club fair at my school, but due to the ominous look outside, I’m thinking that it might be postponed until next week. Well, Marissa and I had planned on attracting loads of people to our knittig table with the lure of cookies, so we made some delicious cookies yesterday. Marissa loves mint, as do I, so instead of making just plain chocolate chip cookies, and the Andes cookies recipe (which I was not very enjoyable last time I made it) we made a mix. We just used the basic Tollhouse cookie recipe but used one cup chocolate chips and one cup Andes chip. The mint in the Andes chips gave essense of mint to the entire batter and I must say are so good!!! Sadly, I don’t think we’ll be able to lure any new knitters with them today, but I’m sure we can find plenty of others to enjoy them.

INGREDIENTS

*2 1/4 cups all-purpose flour
*1 teaspoon baking soda ( I used 2 tsps of baking powder because we were out of soda)
*1 teaspoon salt
*1 cup (2 sticks) butter, softened
*3/4 cup granulated sugar
*3/4 cup packed brown sugar
*1 teaspoon vanilla extract
*2 large eggs
*1 cup chocoalte chips
*1 cup Andes chips

1. PREHEAT oven to 375° F.

2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

5. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 40 cookies, depending on size!

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