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| 2 1/2 | cups | flour, all-purpose | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | cup | butter | softened, 2 sticks |
| 3/4 | cup | sugar | granulated |
| 3/4 | cup | brown sugar, light | packed |
| 1 | teaspoon | vanilla extract | |
| 2 | large | eggs | |
| 2 | cups | chocolate chips (semi-sweet) | 12 ounces package |
| 1 | cup | nuts | chopped, optional |
Heat oven to 375 degrees F.
In bowl, stir together flour, baking soda and salt.
In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy.
Add eggs; beat well.
Gradually add flour mixture, beating well.
Stir in chocolate chips and nuts, if desired.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Makes about 6 dozen cookies.
PAN RECIPE: Spread batter in greased 15.5x10x5x1 inch jelly-roll pan.
Bake at 375 degree F for 20 minutes or until lightly browned.
Cool completely; cut into bars.
Makes about 4 dozen bars.
| % Daily Value* | |
| Total Fat 67.0g | 103% |
| Saturated Fat 32.0g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 799mg | 33% |
| Total Carbohydrate 106.0g | 35% |
| Dietary Fiber 5.0g | 21% |
| Sugars 38.0g | |
| Protein 18.0g | 35% |
| Vitamin A | 31% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is really a long time cooking risotto, but it is a great idea to use a slow cooker, no need stir, and barley was cooked perfectly. And it is very tasty, we love this risotto recipe.
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