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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Crickets |
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Serves: 30 Print this RecipeServing Size: 1 cookie Deborah Zurow - Lombard, Illinois Bake-Off® Contest 18, 1967 Similar to chocolate chip cookies in texture and appearance, these cookies are dotted with chocolate-covered raisins. 1/2 cup margarine or butter, softened 1/3 cup sugar 1/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped toasted almonds, if desired* 1 cup (7-oz. pkg) chocolate covered raisins Heat oven to 375°F. In large bowl, beat margarine, sugar and brown sugar until light and fluffy. Add vanilla and egg; beat well. Stir in flour and remaining ingredients; mix well. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. *TIP: To toast almonds, spread on cookie sheet; toast at 375°F. for 5 to 10 minutes or until light golden brown, stirring occasionally. HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 1/4 cup; increase flour to 1 1/4 cups. Bake as directed above. Nutrition Per Serving (1 cookie): Calories 100; Protein 19; Carbohydrate 12g; Fat 6g; Sodium 95mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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