Chocolate Chip Candy Cane Cookies

• Vegetarian

• Refrigerated

  • 2 Naturegg omega 3 eggs, large

• Condiments

  • 1 cup Becel buttery taste margarine

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, firmly packed light
  • 1/2 cup Chipits dark chocolate chips
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Desserts

  • 1 cup Coarsley crushed candy canes

Found on momvstheboys.com

Ingredients

• 2¼ cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup Becel® Buttery Taste margarine*
• 1 cup firmly packed light brown sugar
• ¼ cup granulated sugar
• 2 large Naturegg™ Omega 3 eggs
• 1 tsp. vanilla extract
• ½ cup CHIPITS dark chocolate chips
• 1 cup (about 10) coarsley crushed candy canes

Directions

• - Preheat oven to 375°F (190° C).
• - Combine flour, baking soda and salt in medium bowl; set aside.
• - Beat Becel® Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended.
• - Stir in chocolate chips and crushed candy cane. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
• - Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes about 52 cookies