1 sleeve (about 24) Saltines

¾ cup brown sugar

1-cup butter

12 oz. (2 cups) semi-sweet chocolate chips

¾ cup chopped nuts

Preheat oven to 400º F. Line a 10 X 15-inch cookie sheet with foil. Spray very lightly with cooking spray.

Cover cookie sheet with saltines, one layer. Boil sugar and butter for 3 minutes. Pour over saltines and spread evenly. Bake at 400º F. for 5 minutes. Remove from oven.

Sprinkle with chocolate chips. Let set 1 minute, then spread melted chips with spatula. Sprinkle nuts over and press down lightly. Cut on diagonal immediately or cool until firm, then break up. Pieces can be frozen.

1/2 cup rolled oats

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semi-sweet chocolate chips

1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees.

2. Grind oats in a food processor or blender until fine. Combine the

ground oats with the flour, baking soda, salt and cinnamon in a

medium bowl.

3. Cream together the butter, sugars, vanilla, and lemon juice in

another medium bowl with an electric mixer. Add the eggs and mix

until smooth.

4. Stir the dry mixture into the wet mixture and blend well. Add the

chocolate chips and nuts to the dough and mix by hand until

ingredients are well-incorporated.

5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet.

Place the scoops about 2 inches apart. You don’t need to press the

dough flat. Bake for 16-18 minutes or until cookies are light brown

and soft in the middle. Store in a sealed container when cool to keep

soft.

For the best results, chill the dough overnight in the refrigerator

before baking the cookies.

Famous Recipes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

2 cups semisweet chocolate chips

1 cup chopped walnuts

Directions

1 Preheat oven to 350 degrees F (180 degrees C). Mix

flour, baking soda and salt; set aside.

2 In a large bowl, cream together the butter and sugar

until light and fluffy. Beat in the eggs one at a time, then

stir in the vanilla. Mix in the dry ingredients until well

blended. Stir in the chocolate chips and walnuts. Roll the

dough into 2 inch balls and place them 3 inches apart onto

ungreased cookie sheets.

3 Bake for 20 to 23 minutes in the preheated oven. allow

cookies to cool for a few minutes on the baking sheet before

removing to a wire rack to cool completely.

1 cup sugar (personally – I use 3/4 of a cup – less sweet)
1 cup brown sugar
1 cup butter or margarine, softened
2 eggs
1-1/2 tea. vanilla
3 cups all purpose flour
1 tea. salt
1 tea. baking soda
12 ounces milk chocolate chips*

Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Attach bowl and
flat beater (this recipe comes from KitchenAide and refers to their
equipment). Turn to Speed 2 (low) and mix for 30 seconds. Stop and scrape bowl, Turn
to Speed 4 (med.) and beat for 30 seconds. Add chocolate chips on Stir Speed
(low) and mix for 15 seconds.

Sift flour, salt, and baking soda together. Gradually add flour mixture on
Stir Speed (low), about 2 minutes. Increase to Speed 2 and beat for 30
seconds. Add chocolate chips on Stir Speed and mix for 15 seconds.

Drop by teaspoonfuls on greased backing sheet, 2 inches apart. Bake at 375
deg. for 10 to 12 minutes.

Makes: 3-1/2 doz. cookies.

*Variation: 2 cups raisins, coconut, or chopped walnuts may be substituted
for chocolate chips.

The mixer I use has 10 speeds. All of the above mentioned speeds are low to
a medium low.

CHOCOLATE CHIP COOKIES

1/2 c reduced calorie margarine
3/4 c splenda
1 egg
1 tsp vanilla
1 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c mini chocolate chips
1/4 c chopped walnuts or pecans

preheat oven to 375 degrees. spray cooking sheets with butter flavor
cooking spray. in large bowl cream together margarine & splenda
add egg and vanilla, then add flour baking soda and salt. fold in
chips and nuts.
drop by tablespoon and flatten. cook 8-10 minutes.
12 servings (2 each)

157 calories
9 gm fat
2 gm protein
17 gm carbohydrate
179 mg sodium
8 mg calcium
1 gm fiber

diet exchange :   1 starch - 1 1/2 fat

Healthy exchanges selections - 1 fat - 1/3 bread - 1/2 slider
                               7 optional calories

Neiman Marcus Chocolate Chip Cookie Recipe

Virus Hoax Busters

Ingredients

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips 

Directions 

1. Preheat oven to 300 degrees. Cream the butter with the
sugars using an electric mixer on medium speed until fluffy
(approximately 30 seconds) 

2. Beat in the egg and the vanilla extract for another 30 seconds. 

3. In a mixing bowl, sift together the dry ingredients and beat
into the butter mixture at low speed for about 15 seconds.
Stir in the espresso coffee powder and chocolate chips. 

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough
onto a greased cookie sheet about 3 inches apart. Gently press down
on the dough with the back of a spoon to spread out into a 2 inch circle.
Bake for about 20 minutes or until nicely browned around the edges.
Bake a little longer for a crispier cookie. 

Yield:   2 dozen cookies 

Proof is here:
Neiman Marcus Online