Dessert: Raspberry Nut Bars; Double Chocolate Chunk Cookies

This cookie dough recipe serves as the base of both our popular Raspberry Nut Bars and our sinful Double Chocolate Chunk Cookies. One batch of dough yields two different desserts.

Ingredients

1 1/4 c. butter or margarine
2 tsp. vanilla extract
1 c. sugar
1 c. light brown sugar
3 eggs
3 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt

Instructions

For base dough: Beat butter and vanilla until creamy; add sugar and brown sugar, stirring until smooth. Beat in eggs, then gradually stir in flour, baking soda, and salt. Heat oven to 375 degrees F.
For Raspberry Nut Bars: Line a 13" x 9" baking pan with foil and grease foil. Remove half of base dough and spread in baking pan. Stir preserves until smooth, and drizzle, then spread over dough. Sprinkle with nuts, then coconut. Bake 25 to 30 minutes. Cool in pan on wire rack. When cool, lift foil from pan, transfer cookie to cutting board, and cut into 1 1/2" bars. Makes: 48 cookies.
For Double Chocolate Chunk Cookies: Grease baking sheets. Break chocolate into chunks. Stir chunks into remaining half of dough. Drop by heaping spoonfuls onto baking sheets 1 inch apart. Bake 8 to 10 minutes. Makes: 30 cookies.

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