Easter Chip Cookies
Yield
3 dozenPrep
20 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar
firmly packed |
*
|
| ¾ | cup |
vegetable shortening
|
*
|
| 2 | tablespoons |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 ½ | cups |
candy coated chocolate pieces
pastel colours |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
firmly packed |
*
|
| 177 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 355 | ml |
candy coated chocolate pieces
pastel colours |
* |
Directions
Pre-heat oven to 375℉ (190℃).
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
Combine flour, salt and baking soda.
Mix into creamed mixture at low speed just until blended.
Stir in candy-coated pieces or vanilla chips.
Drop rounded tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375℉ (190℃) F (190C) for 8 to 10 minutes.
DO NOT OVERBAKE.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
