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
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
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!