|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
12 dozen |
Prep. Time: |
:20 |
Total Time: |
|
Ingredients: |
|
|
1/2 lb. butter or margarine
1 cup light brown sugar, packed
1 cup sugar
3 eggs
3 cups Bisquick
1 cup cornstarch
1/2 cup nonfat milk powder
2 tbsp. Sanka or coffee powder
1 tbsp. unsweetened cocoa powder
1 tbsp. vanilla
1 pkg. (12 oz.) semi-sweet chocolate pieces
4 oz. pecans, finely chopped
|
Directions:
|
With electric mixer, high speed, cream butter until light and fluffy. Beat in sugars, beating until very creamy. Beat in eggs, then each remaining ingredient, except chips and pecans. When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie, placing 1-inch apart on ungreased sheet. Bake at 350°F for 14 minutes or until golden brown.
|
|
|
Freeze unbaked cookie dough to thaw, shape and bake within 4 months.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
