Re: Cookies - other
Here you go -
Pillsbury's Chocolate Chip Cookies
Ingredients:
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoons vanilla
1 egg
1 3/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup chopped nuts, if desired
Preparation Directions:
1. Heat oven to 375F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in baking soda and salt.
2. Beat 2 minutes at low speed until well blended. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
Yield:
Variation:
CHOCOLATE CHUNK COOKIES: Prepare dough as directed above, substituting 8 oz. coarsely chopped semi-sweet chocolate for chocolate chips. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. 3 dozen cookies.
FESTIVE KID-SIZED COOKIES: Prepare dough as directed above omitting 1/2 cup sugar, semi{omitted}sweet chocolate chips and chopped nuts. Increase vanilla to 2 teaspoons. Stir 1 cup red and green candy-coated chocolate pieces and 1/2 cup shelled sunflower seeds into prepared dough. Cover with plastic wrap and refrigerate if necessary for easier handling. Shape into 2{omitted}inch balls. Place 4 inches apart on ungreased cookie sheets. Press an additional 1/2 cup candy{omitted}coated chocolate pieces into balls to decorate tops of cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. 14 large cookies.
PEANUT BUTTER CUP COOKIES: Prepare dough as directed above, substituting 4 (1.8{omitted}oz.) pkg. milk chocolate-covered peanut butter cups, cut into 1/4 to 1/2{omitted}inch pieces, for chocolate chips. Substitute 1/2 cup chopped peanuts for nuts. Bake as directed above. 4 dozen cookies.
CHOCOLATE-DRIZZLED CHOCOLATE CHIP COOKIES: Prepare dough and bake as directed above. In small saucepan over low heat, melt an additional 1/2 cup semi-sweet chocolate chips with 1 tablespoon shortening, stirring constantly. Drizzle over cooled cookies. Allow to set before storing. 4 dozen cookies.
CHOCOLATE-TOPPED COOKIE BARS: Prepare dough as directed above. Spread in ungreased 13x9{omitted}inch pan. Bake at 375°F. for 15 to 25 minutes or until light golden brown and center is set. Immediately sprinkle an additional 6-oz. pkg. (1 cup) semi-sweet chocolate chips over top of bars. Let stand 5 minutes; spread softened chocolate chips evenly over surface. Cool completely. Cut into bars. 36 bars.
STREUSEL-TOPPED COOKIE BARS: Prepare dough as directed above. Spread in ungreased 13x9{omitted}inch pan. In small bowl, combine 1/4 cup firmly packed brown sugar, 1/4 cup chopped nuts and 1/2 teaspoon cinnamon. With fork, cut in 1 tablespoon margarine until mixture is crumbly. Sprinkle crumb mixture evenly over dough in pan. Bake at 375°F. for 15 to 25 minutes or until light golden brown and center is set. Cool completely. Cut into bars. 36 bars.
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