5 cups all-purpose flour
1-1/2 tsp baking soda
1 tsp. baking powder
1 tsp. salt
1 lb. Shedd’s Spread Country Crock Spread®
1- 1/2 cups granulated sugar
1-1/2 cups firmly packed dark brown sugar
1 Tbsp. vanilla extract
3 cups (18oz.) semi-sweet chocolate chips
3 cups (18oz.) white chocolate chips
Preheat oven to 375 degrees. Grease baking sheets; set aside. In a medium bowl, combine flour, baking soda, baking powder and salt; set aside. In a large bowl, with electric mixer, beat Shedd’s Spread Country Crock® and sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla, scraping sides occasionally. Gradually beat in flour mixture until blended. Stir in 2 cups EACH semi-sweet and white chocolate chips. On prepared baking sheets, drop dough by tablespoonfuls, 2 inches apart. Bake 10 minutes or until golden. On wire rack, let stand 2 minutes; remove from sheets and cool completely.
* Zebra Drizzle: Melt 1 cup EACH remaining semi-sweet and white chocolate chips; drizzle over cookies.
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