Ingredients:
1c Vegetable Oil or Coconut oil
1c Soft Butter (NOT margarine)
1 ½ c sugar
1 ½ c brown sugar
3 eggs
2 tsp vanilla
Dry Ingredients : (mix or sift in a separate bowl)
5 ½ c Flour
1 ½ tsp Baking Soda
1 ½ tsp Salt
2 Bags Chocolate Chips (1 milk chocolate, 1 semi-sweet)
Pre-heat oven to 350 degrees. Mix Shortening, butter &
sugars. Add the eggs & Vanilla, mix for a full 3 minutes. It should be nice
and fluffy. Add ½ of the dry mix to the
butter mix, slowly add the rest. And finally add the chocolate chips.
Scoop onto an ungreased cookie sheet, bake for 8-9 minutes.
My (hopefully helpful) Hints:
·
Don’t skimp on the creaming of the butter and
sugars, the fluffier the better, it makes for a lighter fluffier cookie.
·
Smash the cookies down a little, (not flat, just
not a round ball) they don’t spread much.
·
My oven runs hot so I reduce the temp to 340-345
degrees, and increase the baking time to 10-11 minutes.
·
Don’t wait for cookies to brown, they still “bake”
after you remove them from the oven. I let mine sit on the cookie sheet for a
few minutes before moving them to cool.
****Made from mixing a couple of different recipes, and working on some "healthier" substitutions (using raw sugar, whole wheat or oat flour, all butter for shortening, banana as an egg substitution...yea, we'll see)***
1 comment:
hmmm, maybe i need to try the smashing tip. i hate cookies that have spread too much and i have that problem often. your picture looks like cookies JUST the way we like them here - chewy and thick and delightful.
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