Popularity: 4% [?]
2 c FLOUR
1/2 ts SODA
1/4 ts SALT
3/4 c QUICK OATS
3/4 c DARK BROWN SUGAR, PACKED
3/4 c SUGAR
1 c BUTTER, SOFTENED
2 lg EGGS
2 ts VANILLA EXTRACT
1 c CHOPPED PECANS (4 OZ)
1 c SEMISWEET CHOCOLATE CHIPS
PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA,
SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND
SUGARS WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX
TO FORM A GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS
AND VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE
FLOUR MIXTURE, PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED
JUST UNTIL COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO
UNGREASED COOKIE SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22
MINUTES. IMMEDIATELY TRANSFER COOKIES TO A COOL, FLAT
SURFACE.
Popularity: unranked [?]
————————————BASE————————————
1 pk Duncan Hines yellow cake mix
- 18.25 ounce * 2 Eggs
1/2 c Butter Flavor Crisco
- melted 1 tb Milk
1/2 c Pecans, chopped
———————————-TOPPING———————————-
1 pk Cream Cheese, softened
- 8 ounce package 2 Eggs
1 ts Vanilla
Preparation Time: 15 Minutes Bake Time: 35 Minutes * 1 box (
18.25 ounces ) Duncan Hines Devil’s Food cake mix may be
substituted for the yellow cake mix. 1. Heat oven to 350 F. Grease
a 13×9x2 inch pan with Butter Flavor
Crisco. Set aside. 2. For Base: Combine cake mix, 2 eggs, melted
Butter Flavor Crisco,
milk and nuts in large bowl. Mix with fork or at low speed of
electric mixer until cake mix is just moistened. Turn into pan.
Spread evenly. 3. For Topping: Beat cream cheese in a large bowl at
medium speed of
electric mixer until smooth. Beat in 2 eggs, sugar and vanilla
until smooth. Spread evenly over base. 4. Bake at 350 for 35
minutes. ( Edges and top will be light golden
brown and will have a slightly shiny appearance. ) Cool
completely. Cut into squares about 1 1/2 x 1 1/2. Makes 4 dozen
bars. Source: Butter Flavor Crisco Cookie Collection, page 19.
Shared by: David Knight
Popularity: unranked [?]
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