| 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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