This recipe is from the butter flavored Crisco can, doubled. One batch never seemed to go far so I always doubled it....I was turned on to this recipe by my Mom, Linda Dukes. Sometime in the late 80's, early 1990's I believe......
She started making these as Christmas gifts in the 80's. They are unbelievably good and disappear fast at our house.
She started making these as Christmas gifts in the 80's. They are unbelievably good and disappear fast at our house.
Chocolate Chip Cookies
1 ½ cups butter flavored Crisco
2 ½ cups firmly packed light brown sugar
4 tbsp. milk
2 tbsp. vanilla
2 eggs
3 ½ cups self rising flour
2 cups semi-sweet chocolate chips
2 cups coarsely chopped nuts (pecans or walnuts-optional)
**if nuts are omitted add 2 more cups of chocolate chips**
Heat oven to 375 degrees.
Cover cookie sheets in parchment paper
Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat with an electric mixer on medium speed til well blended.
Add eggs and mix well.
Gradually add flour and mix well.
Stir in (by hand) the chocolate chips and nuts. Drop rounded tablespoons of dough onto cookie sheets and bake at 375 degrees for (Chewy Cookies) 8-10 minutes (Crispy Cookies) 11-13 minutes.
*Do not overbake*
**Bake only one cookie sheet at a time**
Cool on sheets 2 minutes and remove to cooling rack to cool completely.
No comments:
Post a Comment