Re: Rsn Cookie Exchange!
SOFT CHOCOLATE CHIP COOKIES
3/4 cup (175 mL) margarine
1 1/4 cups (300 mL) lightly packed brown sugar
1 egg
2 Tbsp (30 mL) milk
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) salt
3/4 tsp (3 mL) baking soda
1 cup (250 mL) chocolate chips
1 cup (250 mL) coarsely chopped walnuts or pecans*
*if desired, omit nuts and use an additional 1/2 cup (125 mL) of
chocolate chips
Preheat oven to 375F (190C). Cream margarine and brown sugar in large
bowl at medium speed of electric mixer for 2 minutes, or until light.
Add egg, milk and vanilla, beating 1 minute, or until thoroughly
blended. Combine flour, salt and baking soda. Add to creamed mixture
gradually, beating on low speed 1 minute, or just until blended. Stir
in chocolate chips and nuts. Drop dough by heaping spoonfuls (about 2
Tbsp/30 mL for each cookie) on ungreaded baking sheet. Bake 6 to 9 at a
time leaving about 3" (7 cm) between cookies for spreading. Bake at
375F (190C) for 8 to 10 minutes. Cookies will still appear moist when
baked. Cool 2 minutes, then remove to cooling rack. Makes about 3
dozen cookies.
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