Wendy's Toasted Almond Dark Chocolate Cranberry Cookies

Updated on 9/2/2007 at 5:23PM EST

A friend of ours, Wendy Wooten, came up with this delicious chocolate chip cookie recipe, which makes a shit-ton of cookies; like 5-6 dozen. It's a great twist on the traditional chocolate chip cookie.

Preparation

Preheat oven to 375° F.

Toast almonds in a pan on the stove-top over medium heat, and put aside to cool. Almonds are done when they begin to brown.

Combine sugars, shortening, butter, eggs, and extracts together in a mixer. Sift in salt, baking soda, and flour into sugar mixture. Add chocolate chips, toasted almonds and cranberries and mix to combine.

Form into balls no larger than a golf ball. Put on ungreased cookie sheet, at least 2 inches apart, and cook 10-12 minutes. Allow cookies to rest on a cooling rack.

Ingredients

3 cups all-purpose flour
8 oz. toasted, slivered almonds
1 package dark chocolate chips
1 package dried cranberries
1 cup of sugar
1 cup of brown sugar
2/3 cup of shortening
2/3 cup of unsalted butter
1 tsp of Almond extract
1 tsp of Vanilla extract
2 eggs
1 tsp salt
1 tsp baking soda