I came across this totally by accident. I started making a recipe off the back of the chocolate chip bag and then another. Somehow I came up with these. They were really crispy when you cooked them just right. They were yummy and will stay in my cookie recipe box!
2 1/4 cup flour 1 tsp baking soda 1/2 tsp salt 1 1/4 cups packed brown sugar 1 cup (2 sticks) butter or margarine softened 1/2 cup granulated sugar 2 large eggs 2 Tbsp milk 2 tsp vanilla 2 cups semi-sweet chocolate chips
Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter and sugars in another bowl until creamy. Add eggs, milk and vanilla. Gradually beat in flour mixture. Stir in choco chips, mix well. Drop by rounded tablespoon (I used small ice cream scoop and put on waxed paper lined pan). Bake 9-10 minutes for chewy cookies or 12-13 for a crisper cookie. Cool on pan 1 minute then move to cooling rack to cool completely.
4 boneless skinless Chicken Breasts 1/2 cup mayo (I used miracle whip) 1 Tbl lemon juice 2 Tbl dry ranch mix 25 crackers crushed (I used the new multi-grain Club) 1/4 Cup Parmesan cheese
Mix mayo, lemon juice and ranch dressing together in a bowl. Mix crackers and cheese in another bowl. Place chicken in mayo mixutre then the cracker mixture place on a cookie sheet sprayed with pam. Cook at 400 degrees for 20-30 min until chicken reaches 170 degrees.
I served mine with steamed green beans and new potatoes, stuffing and breadsticks.