1 c Butter (no substitutes) 2 1/2 c All-purpose flour
3/4 c Packed light brown sugar 1 t Baking soda
1/2 c Granulated sugar 1/4 t Salt
1/4 c Light corn syrup 1 pk HERSHEY’S Chips or Baking
1 Egg -Bits (any flavor; 10-12 oz)
2 t Vanilla extract
Heat oven to 350’F. In large mixer bowl, beat butter, brown sugar and
granulated sugar until light and fluffy. Add corn syrup, egg and
vanilla; beat well. Stir together flour, baking soda and salt.
Gradually add to butter mixture, beating well. Stir in chips or bits.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10
minutes or until lightly browned and almost set. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. Cookies will
be softer the second day.
FOR CHOCOLATE COOKIES: Decrease flour to 2 1/4 cups and add 1/4 cup
HERSHEY’S Cocoa or HERSHEY’S European Style Cocoa. For best results
use HERSHEY’S/REESE’S Baking Chips and HERSHEY’S Cocoa.
Yields
42 cookies
