Ingredients
3/4 cup Butter Flavor Crisco
1-1/4 cups firmly packed brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chocolate chips
1 cup pecan pieces
Directions
Heat oven 375˚F.
Cream Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend in egg.
Combine flour, salt and baking soda.
Add to creamed mixture, gradually.
Stir in chocolate chips and nuts.
Drop rounded tablespoons (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet.
Bake at 375˚F. 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.
Cool on baking sheet 2 minutes. Remove to cooling rack.
Makes 3 dozen 3-inch cookies
3 comments:
I think you've had mine. They are thick and chewy with extra sugar, flour and vanilla. I'll email you the recipe if you want. It's from Food and Wine, but I can't find the link for some reason.
Oh yes, please... how about a short intro, Laura-Kate?
OMG galletas retro muy buenas Janet sen ven deliciosas y lindas tambièn,saludos y abrazos.
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