The Great Imposter Cookies!
Even though these cookies do not appear to be completely baked, do not over bake them or they’ll be like rocks by the 2nd day. Cookies will remain soft in a covered container by adding a few slices from a fresh, unpeeled apple.
Cook Time 12 minutes
cooling time 5 minutes
Servings 60 cookies
- 1 pound butter or use ½-lb butter with ½-lb margarine
- 2 C packed, light brown sugar
- 2 C granulated sugar
- 5 large eggs or 6 medium
- 1 TB vanilla
- 2 tsp baking soda
- 6 C self-rising flour
- 6 ounces semi-sweet chocolate chips
- 12 ounces MINI semi-sweet chocolate chips
- 12 ounces milk chocolate morsels
- 2 C chopped walnuts and/or pecans optional
In large bowl, cream butter (and/or margarine) with electric mixer on high speed until light and fluffy. Gradually beat in the sugars, eggs (1 at a time), vanilla and baking soda. Add in only 2 cups of the flour, beating for 5 minutes. Remove beaters and work in remaining flour with sturdy mixing spoon, stirring in chips and nuts last.
Using a 1/8-cup scoop, place dough balls 2 inches apart on a warm, prepared* cookie sheet (see instructions below), slightly flattening each mound with the back of the scoop.
Bake at 350°F for exactly 12 minutes. [Note: Cookies will not look done – very light beige color with definite cracks where wet dough is visible.] Cool on the cookie sheet for 5 minutes before removing carefully to place on paper towels. These cookies are best after 4 hours of cooling on the paper towels…but, who can wait that long?!
*To prepare cookie sheet: spray it with Pam and place it in a 350°F oven for 5 minutes or until Pam turns brown. Remove pan and wipe with paper towel, leaving a light, but even, film on the cookie sheet. Do not re-grease between cookie batches.