RECIPE: Ghirardelli Chocolate Chip Cookies
and, Lynn's Modified Ghir. Chocolate Chip Cookies
375 F oven
* Asterisks indicate where Lynn changes the recipe.

Original
   1     cup (2 sticks) butter or margarine, softened
  3/4    cup sugar *
  3/4    cup packed brown sugar *
   2     eggs
   2     tsp vanilla
 2 1/4   cup unsifted flour *
   1     tsp baking soda
  1/2    tsp salt
   1     cup chopped walnuts or pecans
   2     cups (8 oz.) semi-sweet chocolate chips *
         (??? 2 cups should be 12 oz.)

Lynn's Modified
   1     cup (2 sticks) butter or margarine, softened
  3/8    cup sugar *
  1/2    cup packed brown sugar *
   2     eggs
   2     tsp vanilla
 1 1/4   cup unsifted flour *
         (Lynn will use whole-wheat flour if she has it)
   1     cup oats *
   1     tsp baking soda
  1/2    tsp salt
   1     cup chopped walnuts or pecans
   2+    cups semi-sweet chocolate chips *

Heat oven to 375 F. In large mixer bowl, cream butter with sugar, brown
sugar, eggs and vanilla. Stir flour (and oats) with baking soda and
salt; gradually blend into creamed mixture. Stir in nuts and chocolate
chips. Drop by tablespoon onto ungreased cookie sheets. Bake at 375 F
for 9 to 11 minutes or until golden brown. About 5 dozen 2 1/2 inch
cookies.

These cookies are delicious eaten warm while chocolate is still soft. To
reheat cookies in microwave, process 2 or more cookies for 15 to 20 seconds.
Baked cookies or dough may be frozen in tightly covered container.

[From Ghirardelli 56 oz pkg semi-sweet chocolate chips. Ghirardelli Chocolate
Cookbook available from Ghirardelli, (800) 488-0078, P.O. Box 5098, San
Leandro CA 94577-0550.]

[Thanks also to Lynn Boston, who can cook but doesn't like to so she lets
me do all the cooking.]

December 1992

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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