| CHOCOLATE MACADAMIA CRUNCH |
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Makes about 2-1/2 Dozen Cookies 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 3/4 cup granulated sugar 1/2 cup dark brown sugar 2 eggs 2 tablespoons buttermilk 2 teaspoons vanilla extract 1 -1/2 cups all-purpose flour 1/2 cup oats (Old Fashioned, uncooked) 1 teaspoon baking soda 1/2 teaspoon salt 2 cups (11.5-ounce package) milk chocolate chips 1 cup coarsely chopped macadamia nuts Combine Butter Flavor Crisco, granulated sugar, brown sugar, eggs, buttermilk and vanilla in large bowl. Beat at medium speed of electric mixer, until light and fluffy Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in chocolate chips and nuts with spoon. Cover. Refrigerate at least 30 minutes. Heat oven to 325ºF. Grease baking sheet with Butter Flavor Crisco. Drop dough by tablespoonfuls 3 inches apart onto greased baking sheet. Bake at 325ºF for 14 to 16 minutes or until light golden brown. Cool 1 minute on baking sheet before removing to cooling rack. |
