Chocolate Chip Cookies

(TC) Chocolate chip cookies.

2 ¼ cups (260 gm) TC Multi-baking mix,

½ -3/4 cup tightly packed brown sugar

½ Cup butter or margarine

1 teaspoon vanilla

1 pkt (3.5 oz) vanilla instant pudding mix

¼ c (38 gm) Semi sweet chocolate chips

1 ½ teaspoons baking powder

Water to make stiff dough (about 3-4 Tablespoon)

In a bowl measure the baking mix, and baking powder, and add one instant pudding mix pkt. Using a wire whisk mix the dry mixture well. Preheat oven to 375 degrees F (190 degrees C). Spoon brown sugar into a mixing bowl, add margarine or butter, vanilla, and beat well until fluffy. Add the dry ingredients and mix thoroughly. Add water slowly until you get a stiff dough *. Mix in the chocolate chips to the mixture. Roll into walnut size balls, place on ungreased cookie sheet 2 inches apart. Bake for 12 - 15 min. Makes 2 dozen cookies.

Hint: * Add water slowly until you get a really stiff dough. If it is too stiff to form the dough add extra water, ½ teaspoon at a time until you get the right consistency. Using an electric mixer speeds up the beating process.

Nutrient information for Chocolate chip cookies:

	PROTEIN (gms)	METHIONINE (mg)	PHENYLALANINE (mg)	LEUCINE (mg)	CALORIES
per recipe	4.86	65	185	318	3213
per cookie	0.20	2.7	7.7	13.3	133.9

Variation:

1. COOKIES FROM COOKIE PRESS: You can use the same dough to make cookies using a cookies press. While making the dough don't add the chocolate chips yet. Add a little bit more water to the dough so it can be pressed using a cookie press. When the cookies are all pressed out add chocolate chips individually to each cookie. The picture here shows the daisy shape with a chocolate chip in the center. It will be fun to use various shapes to make the cookies.

2. LEMON COOKIES: Instead of the vanilla pudding mix use the lemon pudding mix and proceed as above.

3. BUTTERSCOTCH COOKIES: Instead of the vanilla pudding mix use the butterscotch pudding mix and proceed as above.