| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter; softened |
| 3/4 |
c |
Firmly packed brown sugar |
| 1/2 |
|
C.sugar |
| 2 |
lg |
Eggs |
| 1 |
tb |
Vanilla |
| 2 3/4 |
c |
All- purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 4 |
|
Heath bars; 1.4-oz, chopped |
| 2 |
pk |
(10 oz.) semisweet chocolate chunks |
| 1 |
c |
Toasted chopped pecans |
INSTRUCTIONS
Beat butter at medium speed with an electric mixer until creamy. Gradually
add sugars, beating well. Add eggs and vanilla, beating well.
Combine flour and the next 3 ingredients, stirring well. Add to butter
mixture, beating at low speed just until blended. Stir in Heath bars,
chocolate chunks, and nuts.
Drop by heaping tablespoons 1 1/2 inches apart onto ungreased cookie
sheets. Bake 350 for 10 minutes, or until lightly browned. Let cool
slightly on baking sheets: remove to wire racks to cool complete;ly. Makes
about 3 1/2 dozen.
Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@earthlink.net> on Aug
03, 1998, converted by MM_Buster v2.0l.
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