Incredibly-Delicious-But-Oh-So-Bad-For-You Cookies

This summer I have been trying to keep the sweets in my house to a minimum.  It has not always been possible since I have had 2 of my guys home for most the summer.  Sweets just seem to be staples in the diet of teenage boys.  Unfortunately, I have a sweet tooth, so the cookies just seem to call my name!  I think that I finally got that sweet tooth under control a few weeks ago, and things have been looking much better.  I was actually looking forward to having a sweetless kitchen this week since my guys are away at camp.  However, on Friday, I was asked to make a dozen cookies to help fill a care package which was being sent to said camp.  Now, you know as well as I do that you can’t just make a dozen cookies!  It is impossible, so  I decided to find a recipe that would be good, but maybe not too appealing to my sweet tooth.  I searched our church’s cookbook and found a recipe called Texas Almond Crunch Cookies. These definitely sounded like teenagers would enjoy them, but with a high fat content, I didn’t think that I would be that drawn to them.  Yeah, right…they are amazing!  I think that you will agree!

1 c. sugar

1 c. powdered sugar

1 c. butter

1 c. oil

1 tsp. almond exxtract

2 eggs

3-1/2 c. flour

1 c. whole-wheat flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 c. coarsely chopped almonds

6 oz almond brickle baking chips

sugar

In a large bowl, combine both sugars, butter, and oil until well-blended. Add almond extract and eggs; mix well. Combine both flours, soda, cream of tartar, and salt; mix well. Add to sugar mixture and mix at low speed until well-blended. Stir in almonds and brickle chips. Shape into large balls with tablespoons. Roll in sugar. Place 5 inches apart on an ungreased baking sheet. With a fork dipped in sugar, flatten in criss-cross pattern. Bake at 350 degrees for 12-18 minutes or until a light golden brown on the edges. Cool a minute on baking sheet; remove to wire racks to cool completely.