Add these nutty chocolate chip cookies to your dessert table - ready in 20 minutes.
*If using self-rising flour, omit baking soda and salt.
For 5 grams of fat and 90 calories per serving, decrease butter to 3/4 cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the 12-oz bag of chocolate chips.
Substitute 2 cups candy-coated chocolate candies for the chocolate chips.
Press dough in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack. 48 bars.
Drop dough by 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack. 1 1/2 dozen cookies.
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