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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
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.
Description:
"
These little puffs really look like pillows."
Copyright:
"
© General Mills, Inc. 1998."
Yield:
"
24 Cookies"
-
- - - - - - - - - - - - - - - - - -
Per serving: 79 Calories (kcal); 5g Total Fat; (51% calories from fat); 2g
Protein; 8g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Cookie Tips
For crisp cookies, bake until light brown. For chewy cookies, bake
until just set, but not brown.
"
I Don't Have That"
The cookies are just as delicious when grated lemon peel and lemon
juice are used instead of orange peel and orange juice in the
cookies and glaze.
Nutr. Assoc. : 2277 0 0 0 2130706543 0 0 0 0 1006
*
Exported from MasterCook *
Outrageous Double Chocolate-White Chocolate Chunk Cookies
Recipe By
Serving Size : 24
Categories
:
Preparation Time :0:00
: Chapter 1
Easy Drop Cookies
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
1
1
2
2
1
(24 ounce) package semisweet chocolate chips (4 cups)
cup butter or margarine -- softened
cup packed brown sugar
teaspoon vanilla
eggs
cups all-purpose flour
teaspoons baking soda
teaspoon salt
1/2
1/2
1
/2
1
(6 ounce) package white baking bars -- cut into 1/4- to 1/2-inch
chunks
1
cup pecan or walnut halves
Heat oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart
saucepan over low heat, stirring constantly, until melted. Cool to room
temperature, but do not allow chocolate to become firm.
Beat butter, brown sugar and vanilla in large bowl with electric mixer on
medium speed until light and fluffy. Beat in eggs and melted chocolate
until light and fluffy. Stir in flour, baking soda and salt. Stir in
remaining 2 1/2 cups chocolate chips, the white baking bar chunks and
pecan halves.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2
Page 171
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