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42 servings, 1 cookie each
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Sweets can be part of a balanced diet but remember to keep tabs on portions.
Substitute 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped, for the chocolate chunks.
Freezing Cookie Dough: Freeze heaping tablespoonfuls of cookie dough on baking sheet 1 hour. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Place frozen dough, 2 inches apart, on baking sheets. Bake in 375°F oven 15 to 16 min. or until golden brown. Freezing Baked Cookies: After cookies are completely cooled, wrap in plastic wrap and place in airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a really good and easy cookie recipe. I used white chocolate chips and added a dash of cinnamon to the dry ingrediants. Baked a dozen cookies and put the rest of the dough in the freezer for another time. Great recipe.
Have a glass of milk on hand!! These are super rich but super good! They looked and tasted like they came from the bakery! These will definately be made in our home again!
These are a great fall cookie. I love how they can be frozen and baked fresh for company. Everyone enjoys the surprise of the warm chocolate chunks.