Description
Try a variation in your cookie habit. These cookies have a wonderful crunch and keep well. You may choose to make them really big or normal sized.
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Directions
Heat oven to 350 degrees. In a large bowl, blend sugars, butter and oil till well-mixed. Add almond extract and eggs; mix well. Lightly spoon flours, baking soda, salt and cream of tartar at low speed. By hand, stir in the almonds and brickle chips. Shape large tablespoons of dough into balls. Place 2 inches apart on an ungreased baking sheet. Flatten in a criss-cross pattern with a fork. Bake for 12-18 minutes or until light golden brown around the edges. Cool for one minute before removing from baking sheet.
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Ingredients
 1 cup sugar
1 cup powdered sugar
1 cup butter, softened
1 cup oil
1 tsp. almond extract
2 eggs
3 1/2 cups unbleached flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
2 cups coarsely chopped almonds
8 oz. package brickle or toffee baking chips
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