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Fool-Proof Chip Cookie Recipe
(This is a generic recipe that will work with every kind of chip--especially chocolate chips ^_^)
Preheat Oven to 350
Ingredients:
1 c. Butter Flavored Crisco
1 1/2 c. Brown Sugar
1 c. White Granulated Sugar
2 tsp. Baking soda
2 tsp. Baking powder
4 tsp. Vanilla
4 Eggs
5 1/2 c. All purpose flour
1 pkg. any type baking chips or bits
Using an electric mixer, combine the Crisco, sugars, baking soda, baking powder, vanilla, and eggs in a large mixing bowl until they're well blended. Add flour VERY gradually (if you try to do it all together you'll probably bust your mixer) When the dough is made, use a fork to stir in the baking chips or bits (you can use the mixer for this step as well, but it's probably better to give the poor thing a break, as it's not actually needed) Scoop by heaping teaspoonfuls onto a greased or non-stick cookie sheet (Pam or something like it works well for me) a dozen per sheet--that leaves them spaced out enough. Bake for about 7-10 minutes. Yield is about 8 dozen. For a half batch, simply cut the ingredients in half.
In my experience, and of all the cookie recipes I've used, this is the best. It has made exceptional cookies every single time, with a bare minimum of crumbling--and they stay soft longer because they're kind of thick. Even the most abject failure at baking can turn out a perfect cookie with this simple recipe.
I decided to share this modified recipe, because I know how frustrating it is to follow the directions on the back of a bag to a T and still get flat, mushy, or crumbly cookies. I hope this works as fabulously for you all as it has for me.
(This is a generic recipe that will work with every kind of chip--especially chocolate chips ^_^)
Preheat Oven to 350
Ingredients:
1 c. Butter Flavored Crisco
1 1/2 c. Brown Sugar
1 c. White Granulated Sugar
2 tsp. Baking soda
2 tsp. Baking powder
4 tsp. Vanilla
4 Eggs
5 1/2 c. All purpose flour
1 pkg. any type baking chips or bits
Using an electric mixer, combine the Crisco, sugars, baking soda, baking powder, vanilla, and eggs in a large mixing bowl until they're well blended. Add flour VERY gradually (if you try to do it all together you'll probably bust your mixer) When the dough is made, use a fork to stir in the baking chips or bits (you can use the mixer for this step as well, but it's probably better to give the poor thing a break, as it's not actually needed) Scoop by heaping teaspoonfuls onto a greased or non-stick cookie sheet (Pam or something like it works well for me) a dozen per sheet--that leaves them spaced out enough. Bake for about 7-10 minutes. Yield is about 8 dozen. For a half batch, simply cut the ingredients in half.
In my experience, and of all the cookie recipes I've used, this is the best. It has made exceptional cookies every single time, with a bare minimum of crumbling--and they stay soft longer because they're kind of thick. Even the most abject failure at baking can turn out a perfect cookie with this simple recipe.
I decided to share this modified recipe, because I know how frustrating it is to follow the directions on the back of a bag to a T and still get flat, mushy, or crumbly cookies. I hope this works as fabulously for you all as it has for me.
