| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Desserts -, Cookies | 18 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/4 | ts | Baking soda |
| 3/4 | ts | Baking powder |
| 1/2 | c | Butter, room temp |
| 3/4 | c | Light brown sugar |
| 1 | ts | Vanilla |
| 1/4 | c | Egg beaters® 99% egg substitute room temp |
| 3 1/2 | oz | Macadamia nuts, coarsely chopped |
| 3/4 | c | Pecans, coarsely chopped |
| 12 | oz | Vanilla milk chips |
INSTRUCTIONS
Mix the three dry ingredients in small bowl. Using elec mixer, beat butter, sugar & vanilla in large bowl til light and fluffy. Beat in egg. Stir in dry ingredients, then chips and nuts. (there will be barely dough to cover chips and nuts) Put dough in refrig and heat oven to 350. Drop cookie dough by scant 1/4 cupfuls onto cool, NONGREASED insulated cookie sheets. Bake til golden, about 15 min. Notes: Either chop nuts coarsely in food processor or put them in a heavy plastic bag between two dish towels and bang with a hammer. Use vanilla extract powder if available. Serving Ideas: One Serving = One Cookie Per serving: 122 Calories; 8g Fat (57% calories from fat); 1g Protein; 12g Carbohydrate; 14mg Cholesterol; 91mg Sodium Posted to EAT-L Digest 03 Feb 97 by "T. Merhige" <mmg@AMERICA.COM> on Feb 4, 1997.
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