1 : Egg
1 : tb Creole mustard
Juice : Juice of one fresh lemon
2 : ts Chopped garlic
1 : tb Prepared Horseradish
1 : c Vegetable oil
Salt; : Salt; to taste
0: Preheat oven to 375F
1: Combine flour, baking soda, and salt in a bowl, set aside
2: Cream together butter, granulated sugar, brown sugar, and vanilla
3: Do not over beat mixture
4: Add eggs one at a time, combining well after each addition
5: Gradually stir in flour mixture
6: Stir in chocolate chips, in 2 or 3 additions, mixing well
7: Drop by rounded tablespoon onto ungreased cookie sheets
8: Bake for approximately 10 minutes, until lightly browned and centers have just set - they should look almost a bit underdone
9: Let stand for 10 to 15 minutes to cool before moving to wire racks to finish cooling
10: Cookies will be more moist than from standard recipes, and will pull apart easily when very warm
11: Recipe by: Ann Zachman <navarro@scruznet
12: com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2
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