Nutritional Info

Nutrition Facts

Serving Size 1 (16g)

Calories 106
Calories from Fat 82 (78%)
Amount Per Serving %DIV
Total Fat 9.1g 14%
Saturated Fat 2.3g 12%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 2.3mg 1%
Sodium 24.5mg 1%
Potassium 19mg 0%
Total Carbohydrate 4.9g 2%
Dietary Fiber 0.1g 0%
Sugars 1.6g
Protein 0.5g 1%

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Recipe Description
Here are four recipes in one, since you can make these cookies plain, with chocolate chips or nuts, or with both. Each kind of dough will keep for up to 3 days in the refrigerator or 1 month in the freezer.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  salt
1/4 Cup(c)  unsalted butter or vegetable shorteneing
1/2 Cup(c)  granulated sugar
1/2 Cup(c)  light brown sugar, firmly packed
1   large egg, lightly beaten
1 Teaspoon(t)  vanilla extract
1 Cup(c)  chocolate chips (optional)
1 Cup(c)  pecans or walnuts, coarsely chopped (optional)
1/2 Teaspoon(t)  baking soda
2 Cup(c)  all purpose flour, sifted


Sift the flour, salt and baking soda together onto a piece of wax paper and set aside. Cream the butter in the large electric mixer bowl at medium speed until light, about 3 minutes. Add the granulated sugar gradually, beating continuously, then add the brown sugar. Reduce the mixer speed to low. Beat in egg, sifted flour mixture and the vanilla. Stir in the chocolate chips and/or nuts with a wooden spoon if desired. Shape the dough into a roll about 2 inches in diameter, wrap in foil or plastic food wrap, and refrigerate overnight or freeze if desired. To bake: Preheat the oven to 400 degrees F. Slice the roll of dough into slices 1/4 inch thick, then arrange the cookies 1/2 inch apart on lightly greased baking sheets. Bake, uncovered, for 8 to 10 minutes or until cookies are golden brown at the edges. Transfer to wire racks and let cool. Store in airtight containers.

Additional notes

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