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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. SIFT TOGETHER FLOUR, BAKING SODA, AND SALT. SET ASIDE FOR USE IN STEP 4. 2. CREAM BUTTER OR MARGARINE, SHORTENING, AND VANILLA IN MIXER BOWL AT MEDIUM SPEED. GRADUALLY ADD SUGARS; MIX AT MEDIUM SPEED 3 MINUTES OR UNTIL LIGHT AND FLUFFY. SCRAPE DOWN BOWL. 3. COMBINE EGGS AND WATER; ADD GRADUALLY TO CREAMED MIXTURE, BLEND THOROUGHLY. 4. ADD DRY INGREDIENTS; MIX ONLY UNTIL INGREDIENTS ARE COMBINED, ABOUT 1 MINUTE. 5. ADD CHOCOLATE CHIPS; MIX UNTIL EVENLY DISTRIBUTED. 6. DROP BY TABLESPOONS IN ROWS, 4 BY 6, ON UNGREASED PANS. 7. BAKE 12 TO 15 MINUTES RO UNTIL DONE. 8. LOOSEN COOKIES FROM PANS WHILE STILL WARM. NOTE:1.IN STEP 5, 2 LB 4 OZ CHOCOLATE FLAVORED BAKING CHIPS MAY BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS. 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 10 TO 12 MINUTES ON HIGH FAN, OPEN VENT. Recipe Number: H02000 SERVING SIZE: 2 COOKIES From the
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 202 | ||
Calories from Fat: 108 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 25mg | 8 % | |
Sodium 69.6mg | 2 % | |
Potassium 27.1mg | 1 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 20.8g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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