Chef Duff Goldman x Sun-Maid’s Truce Cookie

Chocolate Chip Half

• 1

  Mix flour, baking soda and salt in a bowl.

• 2

  In a separate bowl mix together butter and both sugars in medium bowl until light and fluffy. Mix in the egg and vanilla.

• 3

  Add the flour mixture, and mix until well combined. Stir in the chocolate chips.

• 4

  Scoop out cookie dough on a parchment lined cookie sheet (You can scoop these close together since it will be going into the freezer for a bit). Put it in the freezer.

Oatmeal Raisin Half

• 1

  Mix flour, baking soda and salt in a bowl.

• 2

  In a separate bowl beat together sugars and butter until light and fluffy in bowl. Then add the egg and vanilla.

• 3

  Add the flour mixture, oats and raisins. Mix well.

• 4

  Scoop out the oatmeal raisin cookie dough on a cookie sheet. Put it in the freezer.

Bring Them Together

• 1

  After 10 minutes, take out the cookie sheet from the freezer. Using a sharp knife cut the dough balls in half.

• 2

  Preheat the oven to 375 degrees Fahrenheit.

• 3

  Take one half of the chocolate chip cookie dough and another half of the oatmeal raisin cookie dough; press together. (Use your finger and gently press the top surface line of both cookies, this ensures both doughs will stick together when baking.)

• 4

  Return to the freezer for 5-6 minutes.

• 5

  Bake the cookies for 10-12 minutes or until cookies are golden brown on the edges.