INGREDIENTS
1. 2 ¼ cups Conestoga® Sweet Cream Pancake and Waffle Mix
2. ¼ lb. Butter, softened
3. ½ cup Shortening
4. ¾ cup Brown sugar, packed
5. 1 Egg
6. ½ cup Pecans, chopped
7. 10 oz. Chocolate chips
INSTRUCTIONS
1. Preheat oven to 325°F. Cream together butter, shortening, and brown sugar with a paddle attachment until light and fluffy.
2. Add egg and mix for another 30 seconds.
3. Add Conestoga® Sweet Cream Pancake and Waffle Mix and mix on low speed until fully incorporated.
4. Fold in pecans and chocolate chips.
5. Bake for 8-10 minutes. Remove from oven and let cool. Store in an air-tight container.
6. Scoop cookie dough using a #40 scoop and place on a sheet pan lined with parchment paper.
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Sweet Cream Chocolate Chip CookiesINGREDIENTS1. 2 ¼ cups Conestoga® Sweet Cream Pancake and Waffle Mix INSTRUCTIONS1. Preheat oven to 325°F. Cream together butter, shortening, and brown sugar with a paddle attachment until light and fluffy. |
