| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cookie | 36 | Servings | |
INGREDIENTS
| 3/4 | c | Margarine |
| 1 1/4 | c | Lightly packed brown sugar |
| 1 | Egg | |
| 2 | tb | Milk |
| 2 | ts | Vanilla |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Salt |
| 3/4 | ts | Baking soda |
| 1 | c | Chocolate chips |
| 1 | c | Coarsely chopped walnuts or pecans (if desired; omit nuts and use an additional 1/2 cup chocolate chips) |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) From: stephen@admin1.unbsj.ca Preheat oven to 375F (190C). Cream margarine and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light. Add egg, milk and vanilla, beating 1 minute, or until thoroughly blended. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed 1 minute, or just until blended. Stir in chocolate chips and nuts. Drop dough by heaping spoonfuls (about 2 Tbsp/30 mL for each cookie) on ungreaded baking sheet. Bake 6 to 9 at a time leaving about 3" (7 cm) between cookies for spreading. Bake at 375F (190C) for 8 to 10 minutes. Cookies will still appear moist when baked. Cool 2 minutes, then remove to cooling rack. Makes about 3 dozen 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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