From the October 05 issue of Good Housekeeping.

These cookies are SO good they are dangerous. I just made a batch two days ago and we've eaten a LOT of them.

2-1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c butter or margarine (2 sticks), softened
1 c packed brown sugar
1/2 c granulated sugar
2 large eggs
1 tbsp amaretto liqueur (in a pinch, I have used peach schnapps and it tastes just as good!)
2 tsp almond extract
2 c semisweet chocolate chips
1 c sweetened flaked coconut (I leave this out)
1 c sliced almonds

1. Preheat oven to 375. On waxed paper, combine flour, baking soda, baking powder, and salt.

2. In large bowl, with mixed at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretty and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut and almonds.

3. Drop dough by heaping measuring tablespoons, 2 inches apart on ungreased large cookie sheet. Bake cookies 10 - 12 minutes or until golden around edges. Transfer cookies to wire racks to cool.

4. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freeze up to 3 months.

Makes about 4 dozen cookies.

Categories: cookies