Rocky Road Clusters

Source: Christmas Cookie Magazine
Yield: about 50

Ingredients:
12 oz. semisweet chocolate chips
1 cup creamy peanut butter
10 ½ oz. package tiny marshmallows
1 ½ cups honey roasted or dry peanuts

Line three cookie sheets with waxed paper; set aside. In a medium saucepan, combine chocolate pieces and peanut butter; stir over medium-low heat until mixture is melted and smooth. Remove from heat.

In a large mixing bowl, combine mini-marshmallows and peanuts. Pour chocolate mixture over top. Stir well to coat marshmallows and peanuts. Drop mixture by heaping tablespoons onto prepared cookie sheets. Dust with powdered sugar shaken through a sifter. Chill in refrigerator for 1 hour or until set.

To store: Place clusters in layers separated by waxed paper in an airtight container. Cover. Store in refrigerator for up to 14 days.

These are simply awesome. They're super easy, the only thing you really need is a lot of room in your fridge to chill them. Technically, they're more candy than cookie, but no one will complain.

Chocolate Chip Cookies

Source: Nestle Toll House
Yield: 6 dozen

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg) chocolate chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Starting 2010 out simply with one of my favorites. I know everyone already has this recipe, but if you're going to make chocolate chip cookies, don't even bother with anything else. Make these!