| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
144 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour, unsifted |
| 6 |
tb |
All-purpose flour, unsifted |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Butter, softened |
| 1 |
c |
Sugar |
| 2 |
tb |
Sugar |
| 1 |
c |
Brown sugar, packed |
| 2 |
tb |
Brown sugar, packed |
| 1 1/2 |
ts |
Vanilla extract |
| 3/4 |
c |
Egg Beaters 99% egg substitute, see Notes |
| 18 |
oz |
Chocolate chips |
INSTRUCTIONS
Preheat oven to 375.
In a small bowl, combine flour, baking soda and salt....set aside. In large
bowl, combine butter, sugar, brown sugar and vanilla - beat until creamy.
Beat in Egg Beaters. Gradually add flour mixture - mix well. Stir in
chocolate chips.
Divide dough into halves. Drop one of these halves (for 6 dozen cookies) by
rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 - 10 minutes.
Wrap remaining dough in waxed paper. Chill one hour until firm. Divide the
dough into halves. On waxed paper, shape each dough half into a 9" roll.
Roll in waxed paper and refrigerate up to 1 week or freeze up to 8 weeks.
To bake, preheat oven to 375. Cut each chilled roll into 9 1" slices. Cut
each slice into 4 quarters. Place on ungreased cookies sheets. Bake at 375
for 8 - 10 minutes.
NOTES : The original recipe called for 3 whole eggs but I always use Egg
Beaters.
Recipe by: =20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon
<jouet@mindspring.com> on Feb 23, 1997.
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