CHOCOLATE CHIP COOKIES
1 + 1/4 cups sifted* all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1/2 cup butter or regular margarine, softened
1 cup coarsely chopped walnuts
1 pkg (6oz) semisweet chocolate pieces
1. Preheat oven to 375F.
2. Into large bowl, sift flour with baking soda and salt.
3. Add sugars, egg, vanilla, and butter. With wooden spoon or portable electric mixer at medium speed, beat until smooth and well combined - about 1 minute.
4. Stir in walnuts and chocolate pieces.
5. Drop by the tablespoonful, 2 in ches apart, onto ungreased cookie sheets.
6. Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.
Makes about 3 dozen
*Sift before measuring
CHOCOLATE CHIP-RAISIN COOKIES
Substitute 1 cup dark raisins for 1 cup walnuts. Proceed as directed.
CHOCOLATE CHIP - COCONUT COOKIES
Substitute 1 cup flaked coconut for 1 cup walnuts. Proceed as directed.
I am looking for the recipe for butter sandwich cookies in the McCall collection. They are depicted with green and red cream filling. Anyone can help me?
ReplyDeleteDo you mean the Peanut Butter-Sandwich Cookies? Children's Favorites # 18n.
DeleteThis is the recipe from the card collection I have.
PEANUT BUTTER-SANDWICH COOKIES
Ingredients
1-1/4 cups sifted* all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or regular margarine, softened
1/2 cup chunk-style peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar firmly packed
1 egg
1 can (16-1/2 oz) chocolate frosting
Directions
1. Sift flour with baking soda, baking powder, and salt. Set aside.
2. In a large bowl, with electric mixer at medium speed, beat butter with peanut butter. Add sugars gradually, beating until light and fluffy. Beat in egg.
3. Add flour mixture. Beat at low speed, until well combined.
4. Refrigerate dough, covered, until chilled -about 1 hour.
5. Preheat oven to 350F.
6. With tablespoon, shape dough into balls, about 1-1/4 inches in diameter. Place, 3 inches apart, on un-greased cookie sheets. Flatten with fork, making crisscross pattern so cookies are 2-1/2 inches in diameter.
7. Bake 10 minutes or until lightly browned. Let stand a few minutes, then transfer to wire rack to cool completely.
8. put cookies together in pairs with a rounded tablespoon of chocolate frosting in between.
Makes 16 sandwich cookies.
*Sift before measuring.
I am looking for Healthy Annie Chocolate Chip Cookie Recipie from the Great American Cards
ReplyDelete