INGREDIENTS

INSTRUCTIONS

RE: Chocolate Chip Cookies DATE: 04-26-91 AREA: COOKING
Just received a new publication:  THE COOKS BOOKSHELF catalog: "The Finest
Collections of American Cooking"
It is a catalog of "traditional" cookbooks,  many of the community
variety.   (p.o. box 9802-821, Austin, TX 78766). Has lots of neat
cookbooks.  The catalog published the following recipe from the cookbook
"Chockful O' Chips, A Collection of Chocolate Chip Recipes" by Peggy
Seeman.
With the spate of "Mrs. Fields"  and "Niemen Marcus" $250 chocolate chip
cookie recipes, I thought someone might want to try the following. It does
sound good. The author insists that you don't make substitutions and gives
brand names.  Makes it sound authentic, doesn't it.
CHOCOLATE CHIP OATMEAL PECAN COOKIES Serving Size
: 72 Keywords
: Cookies                     Chocolate chip Chockful 'o Chips
Qty       Measurement      Preparation
:        Ingredient *---*
Preheat oven to 350.
DO NOT SUBSTITUTE INGREDIENTS (says the author)
Cream together with electric mixer until fluffy the sugars, shortening,
eggs, vanilla and milk.
Sift together the flour, baking powder, baking soda and salt and gradually
add to creamed mixture.  Mix well with a spoon. Do not use electric mixer.
Stir in chocolate chips, oatmeal and pecans.
Drop by teaspoonfuls on lightly greased cooking sheet. Bake for 12-15
minutes.  DO NOT OVERBAKE.  (The key to these cookies turning out well is
mixing the wet ingredients thoroughly until light and fluffy and in not
overbaking)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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