what you need
2/3
cup butter or margarine, softened
1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup BREAKSTONE'S or KNUDSEN Sour Cream
1
egg
1
tsp. vanilla
2
cups flour
1/2
tsp. each CALUMET Baking Powder, baking soda and salt
1
cup semi-sweet chocolate chips
1
cup chopped PLANTERS Pecans
make it
HEAT oven to 350°F.
BEAT butter and sugars in large bowl with electric mixer until light and fluffy. Add sour cream, egg and vanilla; beat until well blended. Add flour, baking powder, baking soda and salt; mix well. Stir in chocolate chips and nuts.
DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets.
BAKE 10 to 12 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
kraft kitchens tips
MAKE AHEAD
Prepare cookie dough as directed. Drop onto waxed paper-covered baking sheets. Freeze 1 hour or until outsides are firm. Place in freezer-weight resealable plastic bags; seal bags. Freeze up to 6 months. To bake, place frozen dough, 2 inches apart, on baking sheets. Bake 13 to 15 min. or until golden brown.
SUBSTITUTE
Prepare using chopped PLANTERS Walnuts.