| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Wisconsin |
Chocolate, Cookies, Desserts, Bobbie – no, Nuts |
72 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine; softened |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Parcked brown sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
|
Jars (3 1/2 oz) macadamia nuts, chopped |
| 2 |
c |
Chocolate chips; 12 oz. |
| 1 |
c |
Vanilla baking chips; 6 ounces |
INSTRUCTIONS
In a mixing bowl, cream butter and sugars. Add eggs and vanilla; beat on
Medium speed for 2 minutes. Combine flour, bakin soda and salt; add to
creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and
refrigerate several hours or overnight. Drop by tablespoonfuls 2 inches
apart onto ungreased baking sheets. Bake at 375 F. for 10-12 minutes or
until golden brown. Cool on pans for 1 minute before removing to wire
racks; cool completely Yield: about 6 dozen cookies. Editor's Note: 2 cups
of chopped almonds may be substituted for the macadamia nuts. MC formatting
by bobbi744@sojourn.com
NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisconsin
Recipe by: Taste of Home Magazine, April/May '97, p. 38
Posted to MC-Recipe Digest V1 #834 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 09, 1997
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