| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
15 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Old-fashioned rolled oats |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Unsalted butter |
| 1 1/3 |
c |
Packed dark brown sugar |
| 2 |
lg |
Eggs |
| 2 |
ts |
Vanilla |
| 12 |
oz |
Semisweet chocolate; cut into chunks |
INSTRUCTIONS
From: nanetteb@csn.org (nanetteb)
Date: Fri, 14 Apr 1995 19:33:11 +0000
Recipe By: Mrs. Fields I Love Chocolate Cookbook
Preheat the oven to 300F. In a medium bowl, whisk together the flour, oats,
baking soda, and salt.
In a large bowl with an electric mixer, cream the butter. Beat in the sugar
and continue to beat until well combined. Beat in the eggs, one at a time,
then add the vanilla. On low speed, blend in the flour mixture, stirring in
the last bit with a wooden spoon. Stir in the chocolate chunks.
Divide the dough into 15 equal portions. Place the portions of dough 3
inches apart on an ungreased cookie sheet and pat into disks 1/2-inch
thick. Bake for 20 to 22 minutes, or until lightly browned on the
underside. Cool on the cookie sheet for 1 minute, then carefully transfer
to a wire rack to cool completely. Yield: 15 large cookies
REC.FOOD.RECIPES ARCHIVES
/COOKIES
LARGE COOKIES!!
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Better to face the truth now, than after death”