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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
cookie sheet to wire rack.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
18 Cookies"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 293 Calories (kcal); 9g Total Fat; (26% calories from fat); 5g
Protein; 50g Carbohydrate; 0mg Cholesterol; 229mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 2 Other Carbohydrates
NOTES : Cookie Tips
Using honey in cookie dough makes a softer baked cookie. Why is
that? Honey is like a sponge; it absorbs moisture from the air,
which will make your cookies soft, even during storage.
Make It Your Way
Try Giant Honey-Roasted Peanut and Oat Cookies by stirring 1 cup
of honey-roasted peanuts in with the oats, flour, soda and salt.
Nutr. Assoc. : 0 4098 0 3231 20223 0 0 0
*
Exported from MasterCook *
Giant Toffee-Chocolate Chip Cookies
Preparation Time :0:00
Easy Drop Cookies
Recipe By
Serving Size : 18
:
Categories
: Chapter 1
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
cup packed brown sugar
cup butter or margarine -- softened
cup shortening
cup honey
1
1
1
/2
/2
/4
1
2
1
egg
cups all-purpose flour
teaspoon baking soda
teaspoon baking powder
1
1
/2
/4
teaspoon salt
1
1
(12 ounce) package miniature semisweet chocolate chips (2
cups)
(7 1/2 ounce) package almond brickle chips (1 cup)
Heat oven to 350º. Beat brown sugar, butter, shortening, honey and egg in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking soda, baking powder and salt. Stir in chocolate chips and
brickle chips.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2
inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until
edges are golden brown (centers will be soft). Cool 3 to 4 minutes; remove
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