Preheat the oven to 350 degrees F. Line two baking sheets with foil and coat with nonstick spray. In a large bowl, cream together the butter and sugar. Add the egg and beat until light and fluffy. Stir in the vanilla and flour until a smooth batter forms. Stir in the chocolate chips and nuts. Drop the batter by the teaspoon at least 3 inches apart on the foil-lined baking sheet. Bake for 7 to 10 minutes until the edges are golden and the centers are set. Slide foil off pan onto a countertop to cool. Peel foil away from the cookies when cooled. They will be soft when hot but they become crispy as they cool. Yield: 24 to 30 cookies. BAKERS DOZEN BEATRICE OJAKANGAS SHOW #BD1A59 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, email@example.com Recipe by: BAKERS DOZEN BEATRICE OJAKANGAS SHOW #BD1A59 Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 30 servings|
|Calories from Fat: 9 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7mg||2 %|
|Sodium 28.8mg||1 %|
|Potassium 10.1mg||0 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 11.6g|
|Protein 0.5g||1 %|
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Calories per serving: 57
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