Chocolate Chip Cookies
by Linda Robinson
serves: 60
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Makes approximately 5 dozen cookies. Great fresh or try eating them frozen....preferred method of eating by my son |
Ingredients: |
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1/2 cup |
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Blue Bonnet margarine-softened |
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1/2 cup |
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crisco |
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3/4 cup |
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brown sugar |
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3/4 cup |
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granulated sugar |
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2 |
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eggs |
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1 teaspoon |
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soda |
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1 teaspoon |
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salt |
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1 teaspoon |
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vanilla |
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2 1/4 cup |
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flour |
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2 cups |
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chocolate chips or M & M's |
Directions: |
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Mix margarine (I let it soften at room temperature), crisco, brown sugar, granulated sugar and eggs. When ingredients are creamed add vanilla, salt and soda. Gradually add flour, 1/2 cup at a time. Mix well and check consistency....dough should not be runny....add more flour 1 tablespoon at a time until dough is firm and holds its shape. Add chocolate chips or M & M's. Scoop dough on cookie sheet. Bake in a 350 degree oven for four minutes on the lower rack and approximately 3 1/2-4 minutes on the top rack until cookies are slightly brown. Remove from oven and let cookies set on the cookie sheet for 1-2 minutes. Put cookies on a brown paper bag (the kind you get from grocery stores). Store in an airtight container when cooled.
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