| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Wisconsin | Chocolate, Cookies, Desserts, Bobbie – no, Nuts | 72 | Servings |
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 3/4 | c | Sugar |
| 3/4 | c | Parcked brown sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 2 1/4 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | Jars (3 1/2 oz) macadamia nuts, chopped | |
| 2 | c | Chocolate chips; 12 oz. |
| 1 | c | Vanilla baking chips; 6 ounces |
INSTRUCTIONS
In a mixing bowl, cream butter and sugars. Add eggs and vanilla; beat on Medium speed for 2 minutes. Combine flour, bakin soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 F. for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely Yield: about 6 dozen cookies. Editor's Note: 2 cups of chopped almonds may be substituted for the macadamia nuts. MC formatting by bobbi744@sojourn.com NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisconsin Recipe by: Taste of Home Magazine, April/May '97, p. 38 Posted to MC-Recipe Digest V1 #834 by Roberta Banghart <bobbi744@sojourn.com> on Oct 09, 1997
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