Recipe: Chocolate Chip Quick Cookie Sticks (Gold Medal Flour, 1983)

CHOCOLATE CHIP QUICK COOKIE STICKS

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips (or butterscotch-flavored chips or peanut butter-flavored chips)
1/2 cup chopped nuts or almond brickle chips

Heat oven to 375 degrees F.

Mix sugars, oil, vanilla and egg in large bowl with spoon until smooth. Stir in flour, baking soda and salt.

Divide dough into halves.

Shape 1 half into 2 strips, about 15x3 inches, about 3 inches apart on lightly greased cookie sheet. Sprinkle each strip with chocolate chips and nuts; press lightly.

Bake until golden brown, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp cookies; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet. Repeat with remaining half dough. (For easiest handling and to prevent dough from drying, shape second half dough when first half is baking.)

Store soft cookies tightly covered, crisp cookies loosely covered.

*Whole Wheat Chocolate Chip Quick Cookie Sticks: Substitute 1 1/4 cups whole wheat flour or 2/3 cup whole wheat flour and 3/4 cup all-purpose or unbleached flour for the 1 1/2 cups all-purpose flour.

Makes about 5 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983