Toll House® Style Chocolate Chip Cookies
5/23/2011
Pamela took a traditional recipe and made it gluten-free. These will truly bring back memories from childhood.
© Pamela's Products, Inc.
1/4 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1-1/2 cups Pamela's Baking & Pancake Mix
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts
Cream butter and sugar, add egg and vanilla and beat. Add Pamela's Baking & Pancake Mix, incorporate slowly and then add chocolate chips and nuts. Place scoops of dough on a lightly greased cookie sheet. Flatten. Bake at 325° for approximately 12-15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.
Try white chocolate chips, milk chocolate chips, butterscotch chips, or a combination for a change.
Try pecans or macadamia nuts.
Fast ; Easy: Use a small ice cream scoop (available in kitchen supply stores) or a tablespoon of dough to form dough balls. Place on a greased cookie sheet then flatten and place in the freezer. Once frozen, remove from the cookie sheet and store in a freezer bag. When you want fresh baked cookies, remove from freezer, place dough on a greased cookie sheet and bake in preheated 325° oven for 13-15 minutes. Now you can have hot, fresh cookies whenever you want.