1 c. butter, softened
3/4 c. sugar
3/4 c. packed light brown sugar
1 tbsp. vanilla
1 tbsp. Tia Maria
1 tbsp. Frangelico
2 eggs
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. all purpose flour
4 c. milk chocolate chips (I use 2 c.)
1 c. walnut halves, chopped
1/2 c. pecan halves, chopped
1/2 c. macadamia nuts

Cream butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips and nuts; mix well. Place in storage container and refrigerate overnight. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 325 degrees for approximately 10 to 13 minutes or until golden brown. Cool slightly and serve immediately. Makes 4 dozen.