CWS4322
Chef Extraordinaire
Over the years, I have modified this recipe. I use 1 stick softened butter, the rest Criso. I omit the butter extract. I made a batch on Saturday. Today my Dad told me that they were the best he's had in years. He usually has the homemaker who comes for 3 hours on Friday mornings make him cookies from a store mix. I keep telling him that I can make better ones from scratch. He will have forgotten by Friday he thought these were the best he's ever had...My friend Flora's dad owned a bakery. This is her chocolate chip recipe.
Flora's Chocolate Chip Cookies
1-1/2 c shortening (Crisco)
1-1/4 c granulated sugar
3/4 c brown sugar
3 eggs
1 - 2 tsp vanilla extract
1 tsp butter flavoring
2 tsp baking soda dissolved in 2 T water
3 c plus 3 T AP flour
1 package chips
Directions:
1. Using an electric mixer, cream together the shortening and sugar until very fluffy.
2. Add the eggs (I whisk them before I add them).
3. Add vanilla extract, butter flavoring, and dissolved soda. Blend briefly.
4. Blend in flour and and chips.
5. Bake at 375 for 8 minutes on a lightly greased cookie sheet.
6. Remove from oven and leave cookies on the cook sheet for 2 minutes.
7. Remove and allow to cool on paper toweling.
Note: To make oatmeal-raisin cookies that are soft, follow the above but add 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground allspice to the flour. Use 3 c oatmeal instead of chips and 1/2 - 3/4 c raisins. Bake following the directions. You must let them cool on the cookie sheet for 2 minutes before transferring to the paper towels. These are soft cookies. I've made this recipe many times and it always works. Thanks Flora!