Black and white chunk cookies

Yield: 1 Servings

Measure Ingredient
¾ cup Brown Sugar; Firmly Packed
½ cup Sugar
½ cup Butter; Softened
½ cup Shortening; Butter Flavored
1½ teaspoon Vanilla Extract
1 \N Egg
1¾ cup Pillsbury Best Flour
1 teaspoon Baking Soda
¼ teaspoon Salt
4 ounces Semisweet Chocolate; Chopped
4 ounces White Chocolate; Chopped
1 cup Walnuts Or Pecans; Can Be Omitted
\N 3 dozen cookies

1. Heat oven to 375*F. In large bowl, combine sugars, butter and shortening; beat until light and fluffy. Add vanilla and egg; blend well.

2. Add flour, baking soda and salt; mix well. Stir in chocolates and nuts.

Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets. 3. Bake 9 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

NOTES : These cookies freeze well. Store them in ziploc bags so you can = easily grab a few at a time for bag lunches and snacks.

Recipe by: Pillsbury Classic Cookies and Bars Posted to MM-Recipes Digest by candi@... (Candi) on Sep 08, 1998, converted by MM_Buster v2.0l.

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