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    Chocolate Chip Cookies


    Source of Recipe


    Crisco

    Recipe Introduction


    This is one of the best cookie recipes that I have ever found. If YOU are looking for a chocolate chip cookie that is CHEWY, SOFT and NOT FLAT then this is the one. The cookies stay soft for over a week that is if they stay in your house that long.

    List of Ingredients




    3/4 cup (3/4 stick) Butter Flavored Crisco Shortening
    1 1/4 cups firmly packed light brown sugar
    2 tablespoons milk
    1 tablespoon vanilla
    1 egg
    1 3/4 cups all purpose flour
    1 teaspoon salt
    3/4 teaspoon baking soda
    1 cup semi chocolate ships
    1 cup chopped peacans (optional)

    Recipe



    Heat oven to 375 degrees. Place sheets of foil on countertops for cooling cookies.

    Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

    Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

    Drop rounced tablespoons of dough 3 inches apart onto ungreased cookie sheep. Bake one baking sheet at a time at 375 degrees for 8-10 minutes for chewy cookies or 22-23 minutes for crisp cookies. DO NOT OVERBAKE!! WILL LOOK LIKE THEY ARE NOT DONE

    cool 2 minutes on baking sheep Remove cookies to foil to cool completely.

    Makes about 3 dozen cookies.

    I use a whole bag of chips instead of adding pecans or other nuts.

 

 

 

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