INGREDIENTS

INSTRUCTIONS

GUIDANCE  1.) After procurement actions, decontainerize inputs.
Perform  measurement tasks on a case-by-case basis.  In a mixing type
bowl,  impact heavily on brown sugar, granulated sugar, softened butter
and  shortening. Coordinate the interface of eggs and vanilla, avoiding
an  overrun scenario to the bes of your skills and abilities.  2.) At
this point in time, leverage flour, baking soda and salt into  a bowl
and aggregate.  Equalize with prior mixture and develop  intense and
continuous liaison among inputs until well-coordinated.  Associate key
chocolate and nut subsystems and execute stirring  operations.  3.)
Within this time frame, take action to prepare the heating  environment
for throughput by manually setting the baking unit (by  hand) to a
temperature of 375 degrees =F8F (190 degrees C).  Drop  mixture in an
ongoing fashion from a teaspoon type instrument in an  ongoing fashion
onto an ungreased cookie sheet at intervals  sufficient enough apart to
permit total and permanent separationof  throughputs to the maximum
extent practicable under operating  conditions.  4.) Position cookie
sheet in bake situation and surveil for 8 to 10  minutes or until
cooking action terminates.  Initiate coordination of  outputs within
the cooling rack function.  Containerize, wrap in red  tape and
disseminate to authorized staff personnel on a timely and  expeditious
basis.  OUTPUT: Six dozen official government chocolate chip cookie
units.  Posted to MM-Recipes Digest V4 #150 by "John Weber"
<hdbrer@ibm.net>  on May 30, 97

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6254
Calories From Fat: 3314
Total Fat: 387.6g
Cholesterol: 673.4mg
Sodium: 2681.6mg
Potassium: 1248.7mg
Carbohydrates: 686.6g
Fiber: 39g
Sugar: 219.9g
Protein: 70.3g