| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
72 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Crisco veg oil (tastes better) |
| 1 1/2 |
c |
White sugar |
| 1/3 |
c |
Brown sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Baking powder (use 1/8 tsp. for dry humidity areas) |
| 3 |
c |
Unbleached white flour |
| 1 |
|
Bag nestles mini chocolate chips |
INSTRUCTIONS
From: sstaetz@nyx10.cs.du.edu (Susan Loggiodice)
Date: Thu, 27 Jan 94 06:31:58 GMT
These cookies, when spooned correctly resemble the bite-sized cookies now
out on the market - this recipe is over 5 years old and I've attempted to
remember how I adapt to the humidity (yes, it counts!) in imperial
measurements. (see variations for non-chocolate humans)
Preheat oven 375 degrees. Whip all ingredients together except flour into
a lemon-yellow color cream. (Wire whisk makes it easier) Gradually add
flour 1 cup at a time until well mixed. Should resemble brownie batter. Add
1/2 Cup extra flour if when you pick up a small piece, leaves a lot of oil
on the fingers (like over-buttered toast does). Add the chips and stir
until well mixed.
With teaspoon measure, form dough balls about 1" diameter (roll in the palm
of your hand for a smooth ball). Place on ungreased cookie sheet 1" apart
for 8 to 10 minutes. Allow sheet to cool before placing next batch
(otherwise the bottom of the cookie turns a dark brown). Makes approx. 6
dozen small cookies.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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