Baking · recipes

A Cookie a Day Keeps the Blues Away

As I mentioned in my last post (Every Sheep Has a Silver Lining), one of my favorite pick-me-ups on bad days are chocolate chip cookies. And, I’ve been told that I am pretty good at making those bad boys. So, in order to share this greatness with the rest of the world, I thought I’d post my family’s go-to recipe (with bonus “Tips from an Amateur Baker,” courtesy of me.) Enjoy!

The Best Chocolate Chip Cookies in Western Oklahoma

Ingredients:

2/3 cup shortening

* 2/3 cup softened butter (not melted)

* 1 cup granulated sugar

* 1 cup brown sugar (packed)

* 2 eggs

* 2 teaspoon vanilla

* 3 cups all-purpose flour

* 1 teaspoon baking soda

* 1 teaspoon salt

* 1-12 oz. package semi-sweet chocolate chips

Directions:

       1) Preheat the oven to 375 degrees F.

       2) Mix thoroughly the shortening, butter, sugars, eggs, and vanilla.

       3) Stir in the remaining ingredients. For softer, rounder cookies, add an extra ½ cup of flour.

       4) Drop the dough by rounded spoonfuls 2-inches apart onto a lightly greased baking sheet.

       5) Bake 8-10 minutes, until cookies are a light golden brown around the edges (and on the bottom.)

       6) Allow cookies to cool slightly before removing from the baking sheet. After removing them, let them finish cooling on a paper towel.



Tips from an Amateur Baker:

+ I’m weird and use two spoons to scoop my cookies out: one to dip from the bowl, one to scrape the dough onto the pan. If you have a fancy cookie scooper, you could use that.

+ Don’t worry if the cookies look oddly doughy after removing them from the oven. They harden as they cool. As long as the edges/bottom of the cookie are a light golden brown, they are good.

+ Leave dough in fridge between batches.

+ Yields: About 7 dozen cookies



Click here for a handy-dandy printout of this recipe!

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