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  • Picnic Chocolate Chip Cookies

    1 posts, 1 voices, 776 views, started May 6, 2010

    Posted on Thursday, May 6, 2010 by Denise Richardson

    • Diamond

      1 1/4 cups flour
      1/2 teaspoon baking soda
      1/4 teaspoon salt
      1/2 cup butter or margarine, softened
      1/2 cup firmly packed brown sugar
      1/2 cup granulated sugar
      1 egg
      1 teaspoon vanilla extract
      1 package (6 oz.) semisweet chocolate chips
      1/2 cup chopped walnuts (optional)

      In a bowl stir together flour, baking soda, and salt to
      combine thoroughly; set aside. Preheat oven to 375 degrees.
      In mixer bowl combine butter and sugars; beat until fluffy
      and well blended. Beat in egg. Add vanilla and mix well.
      3. Gradually add flour mixture until just blended. Stir in
      chocolate chips and walnuts (if used). Drop by rounded
      teaspoons, placed well apart, onto lightly greased or
      nonstick baking sheets. Bake until cookies are well browned
      (12 to 14 minutes). Cool on wire racks.

      • for Chewy Chocolate Chip Cookies:
        Bake cookies in a 325 degree oven until they are a light
        golden brown (10 to 13 minutes). Cool on baking sheets for
        3 minutes before removing to wire racks to cool completely.
      • Chocolate Chunk Cookies:
        Omit semisweet chocolate chips. Coarsely chop a 3- to
        4-ounce bar of semisweet chocolate, and fold it into cookie
        dough in step 3.
      • Peanut Butter-Chocolate Chip Cookies:
        After beating butter and sugars, add 1/2 cup peanut butter
        (smooth or chunky). Beat well, then continue as for Favorite
        Chocolate Chip Cookies.  Omit chopped walnuts.


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