Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound 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 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped
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" apart on ungreased sheet. Bake at 350° for 14 minutes or until
golden brown.
12 dozen itsy bitsy cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.
