| Ingredients |
Weight |
Measure |
| |
lbs. |
oz. |
|
| Butter or margarine |
1 |
|
2 Cups |
| Shortening |
|
3 1/4 |
1/2 Cup |
| Brown sugar, packed |
|
13 |
2 Cups |
| Sugar, granulated |
1 |
3 |
3 Cups |
| Vanilla |
|
|
1 1/2 Tbs. |
| Eggs |
|
|
5 |
| |
| Flour |
1 |
10 |
1 1/2 qts. |
| Baking soda |
|
|
1 Tbs. |
| Salt |
|
|
1 Tbs. |
| Cocoa |
|
6 1/4 |
1 1/4 Cups |
| |
| Diced California figs |
|
7 |
1 1/4 Cups |
| Chocolate chips |
|
6 1/2 |
1 Cup |
|
|
Procedure:
Cream together margarine, shortening and sugars.
Add vanilla and eggs.
Sift together flour, soda, salt and cocoa. Add to creamed mixture. Mix until well blended.
Fold in diced figs and chocolate chips.
Drop cookie dough onto greased baking sheets with a #40 scoop. Bake in 375º F oven (325º convection oven) until just set, about 8-10 minutes. (Be careful not to over-bake; cookies should still be soft.) Cool on wire racks.
Portion size: 3/4 oz.
Nutritional Information per Serving:
Calories 132, Protein 2g, Carbohydrates 20g, Fat 6g, Dietary Fiber 1g, Sodium 115mg, Calories from fat 38%, Cholesterol 10mg.
|
|
