| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco1 | 36 | servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | c | Unsalted butter; at room |
| 1 1/2 | c | Firmly packed dark brown sug |
| 2 | lg | Eggs |
| 1 | tb | Light molasses |
| 2 | ts | Vanilla |
| 1 | ts | Scotch whiskey; optional |
| 1 | c | Pecans; toasted; chopped |
| 3/4 | c | Butterscotch pieces |
| 3/4 | c | White chocolate pieces |
INSTRUCTIONS
Recipe by: Mrs. Fields Preheat oven to 300 degrees. Mix together flour, baking soda and salt in a medium-size bowl. Beat togeter butter and brown sugar in a large bowl until smooth and creamy. Add eggs, molasses, vanilla and whiskey, if using, and beat well, about 1 minute. At low speed, beat in the flour mixture. Stir in pecans and the butterscotch and white chocolate pieces. Drop dough by rounded tablespoons, 2 inches apart, on ungreased baking sheets. Bake in preheated 300 degree oven for 18 to 20 minutes or until set. Transfer cookies to rack to cool. Recipe by: Leanda Goss <ldgoss@METRONET.COM> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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