Instructions: *To sour milk: Use 1 teaspoon vinegar plus 6 tablespoons milk. Heat oven to 350 degrees. In large mixer bowl cream butter, brown sugar and sugar until light and fluffy. Add egg and vanilla; beat well. Combine flour, baking soda, baking powder and salt; add alternately with buttermilk to creamed mixture. Stir in Hershey-ets.

Drop by level 1/4 cupfuls - 3 inches apart - onto lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

Makes
about 16 4-inch cookies.

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