Tuesday, March 2, 2010

Cookies number 2!

Okay first off, I can't stop eating these. I had two with breakfast, and then two more this afternoon. I had some left over Crisco butter shortening and a bag of chocolate chip cookies.... google it and this is what happens! Crisco Recipes, Ultimate Chocolate Chip Cookies how amazing are they!

  • 3/4 stick Crisco® Butter Shortening Sticks
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
  • 1 cup coarsely chopped pecans (optional)
  1. 1.
    HEAT oven to 375ºF.

  2. 2.
    COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

  3. 3.
    DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

  4. 4.
    BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

  5. TIP
    * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

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