Amos' Chocolate Chip Cookies

Yields:	12 dozen
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	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

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Ingredients

1/2	pound	butter	or margarine
1	cup	brown sugar	light, packed
1	cup	sugar
3	large	eggs
3	cups	biscuit baking mix (bisquick)
1	cup	cornstarch
1/2	cup	milk, skim, (non fat) powder
2	tablespoons	instant coffee
1	tablespoon	cocoa powder	unsweetened
1	tablespoon	vanilla extract
12	ounces	chocolate chips (semi-sweet)
4	ounces	pecans	well chopped

Directions

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.

When dough is smooth, work in chips and pecans with spoon.

Make grape-sized pieces of dough for each cookie, placing 1 inch 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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Member Review

Celery Cranberry Relish

it was difficult for me to rate this recipe. i haven't yet prepared it because, although the directions call for lemon juice, no lemon juice is listed among the ingredients (so i have no idea even roughly how much to use.) however. i really,really like the inspiration. could anyone tell me how much lemon juice to use? thanks a million, lovedog

Reviewed by lovedog