I’m not a fan of hard, thin cookies. I like mine plump. This one is delectable – soft on the inside, slightly crisp edges. My mouth waters as I type about it. Better head to the kitchen and grab a few.
1 1/3 cups butter-flavored Crisco
1 cup brown sugar, firmly packed
1 cup white sugar
2 teaspoons vanilla extract
2 eggs
3 ½ cups flour
1 teaspoon salt
1 teaspoon backing soda
2 cups chocolate chips or 1 cup chocolate chips and 1 cup chopped walnuts or 1 cup white chocolate chips and 1 cup Craisins.
Preheat oven to 375°. Cream together shortening with brown and white sugars until fluffy. Mix in vanilla; then add eggs, one at a time, beating slightly after each addition. Do not over beat.
Add flour, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first. I don’t waste my time with this step. I sprinkle the salt and baking soda, then dump the flour and call it good.] Mix well and stir in chocolate chips. Drop by teaspoonfuls about 2” apart on non-stick baking sheet. [I actually use a small scoop instead of spoons.] Flatten slightly with a fork.
Bake in 375° oven for 7 minutes. Remove cookie sheet from oven and let the cookies finish on the sheet until it’s cool. Transfer cookies to racks to finish cooling.
Makes about 6½ dozen.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.