Chocolate Jumbles
Makes 3 dozen

3/4 pecan halves
1 and 1/4 cups unblanced whole almonds
1 cup and 2 tablespoons all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar
8 tablespoons unsalted butter
3 tablespoons plus 1/2 teaspoon of egg
3/4 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 and 1/2 cups raisins

Preheat oven 375

Place pecans on a cookie sheet and bake, stirring occasionally, for 7 minutes
Do the same with the almonds
Cool completely
Chop into coarse pieces

Soften the butter
In a small bowl, sift together the flour, baking soda and salt, then whisk together to mix evenly
In a mixing bowl, cream the sugars, and butter until light and fluffy. Beat in the egg and vanilla until well blended. On low speed, beat in the flour mixture until well mixed together
In a large bowl, stir together the chocolate ships, raisins, pecans, and almonds
Empty the batter into the bowl and mix together evenly
Drop the batter by rounded tablespoons onto cookie sheets
Bake 12 to 15 minutes or until golden brown and barely soft
For even baking, rotate the cookie sheets
Allow the cookies to cool. When they are firm enough to lift, remove from cookie sheets