I’m having an affair and my husband doesn’t mind. My love is medium stature, quiet, classy with a little bling…it’s my KitchenAid mixer. I absolutely love it! So hard to ignore it’s subtle presence as it beckons me to use it. Although it’s got some age (as do I), it still lives on my countertop as it has since the first day I welcomed it into my home.
Saturdays are my baking days. I’m disgusted with the prepackaged baked goods available. When I read the ingredients and can’t even pronounce them, it can’t be good for my family. I’d read somewhere that margarine is one chemical molecule away from plastic. That sent me back to using what I know – butter, olive oil, lard, coconut oil, and occasionally butter-flavored Crisco. Okay, Crisco probably isn’t good for you either, but it makes the best cookies. Yum. Yum. So yesterday, I made Honey Rolls and Chocolate Chip Cookies.
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.
Chocolate Chip Cookies
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. 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.
