1 c. butter (butter), melted
3/4 c. sugar
3/4 c. brown sugar
1 tbsp. vanilla
1 tbsp. Tia Maria
1 tbsp. Frangelica
2 eggs (extra lg.)
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour
4 c. milk chocolate chips
1 c. walnut halves
1/2 pecan halves
1/2 c. chopped almonds or macadamia

By hand: Cream melted butter, sugars, vanilla, Tia Maria, Frangelica. Add eggs, mix well, then add flour, baking soda and salt. Mix well. Fold in chips and nuts. Mix. Refrigerate overnight (or chill). (I've done both).

Drop by teaspoon onto greased cookie sheet. Bake at 325 degrees for 10 to 13 minutes until soft but lightly browned. Cool on racks. (Undercooking makes them chewier). This can be made without the liquors. Just add more vanilla.