CHEWY BROWNIE COOKIES
Off a Golden Crisco package. WOW! Are these good! My husband and I couldn't stop eating (I'm ashamed to admit). We omit the nuts, as our daughters are allergic to peanuts (and it is difficult to find nuts that are not cross-contaminated).
Provided by Steph_40135
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C (350°F).
- Combine Crisco, white sugar, brown sugar and vanilla in a large bowl.
- Beat with mixer on low speed 1 minute or until creamy.
- Add beaten eggs.
- Combine flour, cocoa, baking soda and salt.
- Add to creamed mixture alternately with milk, beating on low speed about 1 minute, or just until blended.
- Stir in nuts and chocolate chips.
- Drop by heaping spoonfuls* (about 2 TBSP for each cookie) on ungreased cookie sheet.
- Bake cookies, leaving about 7cm (3-inches) between cookies for spreading.
- Bake at 180°C (350°F) for 10-12 minutes.
- Cookies wil appear soft and moist when baked, but firm upon cooling.
- Cool 2 minutes, then remove to cooling rack.
- *Smallercookies can be made using 15mL (1 TBSP) dough for each cookie; Bake 8-10 minutes; makes about 6 dozen cookies.
Nutrition Facts : Calories 198.3, Fat 12.8, SaturatedFat 3.6, Cholesterol 12, Sodium 106.6, Carbohydrate 20.1, Fiber 1.2, Sugar 12.3, Protein 2.1
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