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Famous Amos Chocolate Chip Cookies



  • 1/2 pound butter or margarine
  • 1 cup light brown sugar, packed
  • 1 cup sugar
  • 3 eggs
  • 3 cups Bisquick
  • 1 cup cornstarch
  • 1/2 cup nonfat milk powder
  • 2 tablespoons Sanka or coffee powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla
  • 1 package semi-sweet chocolate pcs (12 ounces)
  • 4 ounces pecans, well-chopped


  1. With electric mixer, high speed, cream butter until light and fluffy. Beat in sugars, beating until very creamy.
  2. Beat in eggs, then each remaining ingredient, except chips and pecans. When dough is smooth, work in chips and pecans with spoon.
  3. Make grape-sized pieces of dough for each cookie, placing 1" apart on un greased sheet.
  4. Bake at 350F for 14 minutes or until golden brown.
  5. Recipe yields: 12 dozen itsy bitsy cookies.
  6. Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

This is a close clone recipe.

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