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Spuddy Chocolate Chip Cookies




Source of Recipe


Internet


Recipe Introduction


"Many have said this is the best Chocolate Chip Cookie they've ever tasted; don't spoil it by telling them it contains potatoes. I like to call them my, "Little Spuddies."




List of Ingredients




1/2 cup Butter (1 stick)
1/2 cup Vegetable Shortening (Crisco Butter Flavor)
1 cup Brown Sugar, Light, Packed
1/2 cup Granulated Sugar (Extra-Fine Granulated Preferred)
2 large Eggs
3 tsp Vanilla Extract
2 cup All-Purpose Flour (or Whole Wheat Flour)
3/4 cup Potato Buds (instant Mashed Potato Mix)
2 tsp Baking Powder
1 tsp Salt
2 cup Semi-Sweet Chocolate Chips (one 12 oz package)
1 cup Chopped Walnuts (4 oz package - optional)



Recipe



Combine potato buds, flour, and baking powder in a small bowl and mix with a fork. Set aside. Soften butter/shortening in a microwave oven (use a microwave safe mixing bowl or glass measuring cup) stirring every 15 seconds until very soft. Add granulated sugar, brown sugar, salt, and vanilla and beat well. Add each egg separately beating until creamy. Add flour mixture (1/2 cup at a time) while beating. May add 1-2 tbsp milk if dough too firm. Add chocolate chips and nuts. Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375°F 15 minutes prior to first batch. Drop onto a waxed paper lined, room-temperature, air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper). Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. Remove sheet from oven and let stand 5 minutes before transferring to a cool/flat surface. Rinse and dry cookie sheet between batches.

YIELD: 5 Dozen