Beatles
Yield
servingsPrep
10 minCook
12 minReady
22 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| 2 ¼ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 ¼ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 ½ | cups |
sour cream
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| ⅔ | cup |
sugar
|
|
| 1 | tablespoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 532 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1.2 | l |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 355 | ml |
sour cream
|
|
| 7.5 | ml |
vanilla extract
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 158 | ml |
sugar
|
|
| 15 | ml |
cinnamon
ground |
|
Directions
Cream butter and first amount of sugar. Add eggs and mix well.
Sift flour with salt, soda and baking powder.
Alternately add to egg mixture with sour cream.
Add vanilla and fold in chocolate pieces.
Drop by heaping teaspoons onto greased baking sheets.
Combine remaining sugar with cinnamon and sprinkle over each cookie.
Bake at 375℉ (190℃) 12 minutes.
