Famous amos chocolate chip cookies

Yield: 1 Servings

Measure Ingredient
WALDINE VAN GEFFEN
VGHC42A-----
½ pounds Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
½ cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 pack Semi-sweet chocolate pcs --
(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 pecan.s 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.

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