I'm comparing this recipe to mine from the 80's. I've made these cookies many times and 1) half this batch is more than enough fo me 2). Forget the blender. Use your food processor. You will save lots of time. 3) After you add the eggs, beat until fluffy. 4) use a 4 oz Hershey chocolate almond bar. Chop it up using a large knife and a cutting board. The pieces don't need to be even. That's one of the best things about this cookie. 5) Bake on ungreased cookie sheet. 6) My recipe says to bake 6-10 minutes at 375. A lower temp might be better but I have always had success at 375. 7) Don't overbake...which means take them out as soon as the edges begin to brown, even though they won't look done, This is my all-time favorite cookie recipe. It takes time. I have had great luck with the Best Chocolate Chip Cookies recipe on this sight where I substituted 1 cup of flour with a cup of ground up oats. Guess where I got that idea. ;-) I didn't use the nuts in that recipe so I can't vouch for how it will turn out with nuts. But if you want a recipe that is a tad easier than this one...you might try that one.
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I'm comparing this recipe to mine from the 80's. I've made these cookies many times and 1)...