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My Famous Cookies




Source of Recipe


by CeeJay62 | Sep 26 '00


Recipe Link: http://www.epinions.com/hmgd-review-4A79-3E4D7E7-39D0DF57-prod1



by CeeJay62 | Sep 26 '00

Okay, maybe famous is an overstatement. Though I don't think "my popular in my small Ohio town cookies" would have attracted much attention. These cookies are gobbled up every time I take them to a function. The funny thing is, they are made from the Nestle Toll House recipe, with a few small, but very important changes.

First, change the 1 cup of butter to 1/2 cup Crisco and 1/2 cup butter. Crisco tends to make a tall cookie, where butter tends to make a larger, flatter cookie. A mix of the two makes the perfect cookie.

Next double the vanilla. I have to admit I am not sure how much effect this has, but I always do it.

Third, add between a 1/4 to 1/2 cup of extra flour. Sorry I can't be more specific, but it seems to vary, depending on the weather. You want a dough verging on very stiff, but now quite there. Experience will teach you if it is right (am I sounding like Grandma??)

The last step is the baking time. I use a cookie scooper to make even cookies. I bake them at 350 for about 12 minutes. In your oven it will vary. One way to tell is the cookies will puff, then slightly collapse. That is when they are done. Take them out then for the perfect cookie, with the right balance between crisp and chewy. This is another thing experience will teach you. Make sure you cool them on a wire rack so they retain their crispy texture.

If you really want to dress the cookie recipe up, substitute one cup of oat flour for the regular flour. To get oat flour simply grind about a cup and half of Old Fashioned oats in your food processor. Add a cup of pecans when you add the chocolate chips you will have a more grown up cookie for special occasions.