| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
30 |
Servings |
INGREDIENTS
| 1 |
c |
Soft butter (or margerine) |
| 3/4 |
c |
Brown sugar |
| 3/4 |
c |
White sugar |
| 1 |
|
Egg |
| 3 |
tb |
Maple syrup |
| 1 |
ts |
Kahlua |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 1/4 |
c |
Flour (up to) |
| 16 |
oz |
Chocolate chips |
| 1 |
c |
Chopped walnuts |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: wolda@ucsu.Colorado.EDU (wold ann)
Blend butter and sugars. Add egg, maple syrup and Kahlua. Mix all
ingredients thoroughly. Add baking soda, salt and flour. Mix all
ingredients thoroughly. Stir in chocolate chips and walnuts by hand. Drop
in big globs on the cookie sheet and bake at 375 for 7 - 10 minutes, the
key to soft cookies is to take them out before their done cooking, the
dough should have the thinist possible crust (not look doughy) but be
barely browned on top. Let them sit on the sheet for 5 or 10 minutes so
they can finish cooking out of the oven. These cookies always taste best
after completely cool, preferably the next day. If you make the right size
globs you should get about 30 cookies. In this case quality is more
important than quantity.
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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