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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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My mother-in-law's famous cookie. The melted butter gives these a different texture than the normal choco chip cookie...somewhat cake like and very moist. Throw a slice of bread in with leftovers and they'll stay fresh for days. They are the favorite around here. Ingredients:
1/3 cup brown sugar |
3/4 cup parkay butter, melted |
2 eggs |
1 teaspoon vanilla |
2 1/4 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
6 ounces chocolate chips |
3 ounces butterscotch chips (optional) |
1/2 cup chopped pecans (optional) |
Directions:
1. Melt parkay butter in microwave.
2. Mix together brown sugar, warm butter, eggs and vanilla in large mixing bowl until well blended.
3. Mix flour, salt and baking soda and add to butter mixture.
4. Chill (about an hour) until able to work with easily.
5. Drop by rounded Tbs. 3 inches apart onto lightly greased cookie sheet. (I put cookie sheet in refrigerator to make cool before putting dough on.) I use an insulated cookie sheet so the bottom doesn't brown more than the top. (If you don't have insulated, put two cookie sheets together.) I remove cookies from sheet as soon as I can.
6. Bake in preheated 350 oven for 7-10 minutes or until desired doneness.
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