| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 3/4 |
c |
Margarine |
| 1 1/4 |
c |
Lightly packed brown sugar |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 2 |
ts |
Vanilla |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Baking soda |
| 1 |
c |
Chocolate chips |
| 1 |
c |
Coarsely chopped walnuts or pecans (if desired; omit nuts and use an additional 1/2 cup chocolate chips) |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: stephen@admin1.unbsj.ca
Preheat oven to 375F (190C). Cream margarine and brown sugar in large bowl
at medium speed of electric mixer for 2 minutes, or until light. Add egg,
milk and vanilla, beating 1 minute, or until thoroughly blended. Combine
flour, salt and baking soda. Add to creamed mixture gradually, beating on
low speed 1 minute, or just until blended. Stir in chocolate chips and
nuts. Drop dough by heaping spoonfuls (about 2 Tbsp/30 mL for each cookie)
on ungreaded baking sheet. Bake 6 to 9 at a time leaving about 3" (7 cm)
between cookies for spreading. Bake at 375F (190C) for 8 to 10 minutes.
Cookies will still appear moist when baked. Cool 2 minutes, then remove to
cooling rack. Makes about 3 dozen cookies.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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