| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 72 | Servings | |
INGREDIENTS
| 2 | lg | Eggs |
| 1/2 | c | Shortening |
| 1/2 | c | Crisco veg oil (tastes better) |
| 1 1/2 | c | White sugar |
| 1/3 | c | Brown sugar |
| 1 | ts | Vanilla extract |
| 1 | ts | Baking soda |
| 1/4 | ts | Baking powder (use 1/8 tsp. for dry humidity areas) |
| 3 | c | Unbleached white flour |
| 1 | Bag nestles mini chocolate chips |
INSTRUCTIONS
From: sstaetz@nyx10.cs.du.edu (Susan Loggiodice) Date: Thu, 27 Jan 94 06:31:58 GMT These cookies, when spooned correctly resemble the bite-sized cookies now out on the market - this recipe is over 5 years old and I've attempted to remember how I adapt to the humidity (yes, it counts!) in imperial measurements. (see variations for non-chocolate humans) Preheat oven 375 degrees. Whip all ingredients together except flour into a lemon-yellow color cream. (Wire whisk makes it easier) Gradually add flour 1 cup at a time until well mixed. Should resemble brownie batter. Add 1/2 Cup extra flour if when you pick up a small piece, leaves a lot of oil on the fingers (like over-buttered toast does). Add the chips and stir until well mixed. With teaspoon measure, form dough balls about 1" diameter (roll in the palm of your hand for a smooth ball). Place on ungreased cookie sheet 1" apart for 8 to 10 minutes. Allow sheet to cool before placing next batch (otherwise the bottom of the cookie turns a dark brown). Makes approx. 6 dozen small cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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