It is the perfect book for a family barbecue when you are looking for grab and eat desserts rather than glamorous ones or gushy ones. I made one mousse cake for my youngest son's birthday and all the rest were brownie/blondie and chip cookies.
This particular recipe called for a variety of nuts and chips. I still made it a chips galore cookie by using loads of caramel and chocolate chips. I eliminated nuts since we have an allergic grandson.
Chips Galore Cookies-adapted from Taste of Home Cookies
1 cup margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tablespoon almond extract
2-1/4 cups gluten-free flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups each semisweet chocolate chips and caramel chips, mixed
In a large bowl, cream margarine and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in extract.
Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour or until easy to handle.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets.
Bake at 325° for 18-20 minutes or until golden brown. Remove to wire racks to cool.
Yield: 9 dozen.
Nutrition Facts: 1 serving (2 each) equals 191 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 92 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.