2 cups unsalted butter, room temperature
1 cup sugar
2 cups light brown sugar
4 eggs
1 tbsp vanilla (this brand with a long name, sold at
William Sonoma)
4 1/2 cups flour
2 tsps baking soda
With thick Chinese meat cleaver, hack to pieces:
24 oz semi-sweet chocolate bar
12 oz white chocolate bar
14 oz macadamia nuts
Note: You may substitute chocolate and white chocolate
chips for the bars if you are not feeling particularly
angst-ridden.
Preheat oven to 375 degrees. In a large bowl, thrash
butter and sugars until uniform. Beat in eggs and vanilla.
Add flour and baking soda; whip until smooth. …

Ingredients:
Cookie crust:
3/4 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3/4 cup toasted and finely chopped almonds (about 3 oz.)*
1 Tbsp. dark rum**
Coconut filling:
1 1/2 cups medium shred unsweetened coconut***
1/2 cup sweetened condensed milk
2 Tbsp. unsalted butter
2 Tbsp. dark rum
1/4 tsp. salt
Chocolate layer:
3 Tbsp. unsalted butter
4 oz. bittersweet chocolate (at least 60% cocoa), chopped
2 Tbsp. heavy cream or evaporated milk
Additional 1 cup shredded coconut and/or sliced almonds
*To toast almonds, place …

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)
DIRECTIONS
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least …