Tuesday, March 1, 2016


Who doesn't like chocolate chip cookies. The easiest way to
make them is to follow the recipe on the back of the chocolate
chips bag. You can make them with all butter or all shortening.
My recipe uses half of each one, making a great tasting cookie.
I think the key to any choc-chip cookie is when you take it out
of the oven. The edges are just beginning to turn brown and
the dough looks underdone. Take them out and let them cool.
Husband Ron likes his cookies on the large size so I use the
big ice cream scoop, putting 6 on a baking sheet. Freeze the
extras, and into the microwave for a quick warm-up. Delish.


1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
*1/2- 1 cup of pecans or walnuts (pecans for me)* Optional


Preheat oven to 375 degrees.
Using a large mixing bowl, beat together the shortening and butter
  on medium to high speed for 30 seconds.
Add the sugars, baking soda, and salt. Beat to combine.
Add the eggs and vanilla, then beat to combine.
Add the flour slowly in thirds, just till the flour is worked in.
Stir in the chips with a large spoon (wooden works great.)
Stir in nuts as above.
Using your *method drop onto baking sheet lined with 
  parchment paper. Should be about 2 inches apart.
  *Use an ice cream scoop (they come in several sizes)
Bake 8 minutes. I take them out as I described above,
  they look raw but set up well upon cooling on a wire rack.

I will fix Ron a plate of cookies then freeze the rest. He just
loves to go to the freezer and take out a couple for a snack.
They thaw out quickly or you can microwave.

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