5 : lg Eggs; separated, at room
0: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F
1: OVEN 1
2: SIFT TOGETHER FLOUR, BAKING SODA, AND SALT
3: SET ASIDE FOR USE IN STEP 4
4: 2
5: CREAM BUTTER OR MARGARINE, SHORTENING, AND VANILLA IN MIXER BOWL AT MEDIUM SPEED
6: GRADUALLY ADD SUGARS; MIX AT MEDIUM SPEED 3 MINUTES OR UNTIL LIGHT AND FLUFFY
7: SCRAPE DOWN BOWL
8: 3
9: COMBINE EGGS AND WATER; ADD GRADUALLY TO CREAMED MIXTURE, BLEND THOROUGHLY
10: 4
11: ADD DRY INGREDIENTS; MIX ONLY UNTIL INGREDIENTS ARE COMBINED, ABOUT 1 MINUTE
12: 5
13: ADD CHOCOLATE CHIPS; MIX UNTIL EVENLY DISTRIBUTED
14: 6
15: DROP BY TABLESPOONS IN ROWS, 4 BY 6, ON UNGREASED PANS
16: 7
17: BAKE 12 TO 15 MINUTES RO UNTIL DONE
18: 8
19: LOOSEN COOKIES FROM PANS WHILE STILL WARM
20: NOTE:1
21: IN STEP 5, 2 LB 4 OZ CHOCOLATE FLAVORED BAKING CHIPS MAY BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS
22: 2
23: IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F
24: 10 TO 12 MINUTES ON HIGH FAN, OPEN VENT
25: Recipe Number: H02000 SERVING SIZE: 2 COOKIES From the <Army Master Recipe Index File> (actually used today!)
26: Downloaded from Glen's MM Recipe Archive, http://www
27: erols
28: com/hosey
29: