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-> Recipe Collection
-> Cakes, Cookies, and Muffins
cookielady
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 Tue, Jun 24 2008, 12:38 am
I have been baking these for 20 years now, and we still think they are the best!
3/4 cup crisco
1 1/4 cup brown sugar, firmly packed
2 T. milk or non dairy creamer
1 T vanilla extract
1 egg
1 3/4 cup flour 1 tsp salt
3/4 tsp baking soda
1 1/2 cup chocolate chips
1. Heat oven to 375
2. combine crisco, brown sugar, milk, and vanilla extract. Beat well at md speed for 2 min.
3. Add egg. Beat until blended.
4. Combine dry ing. Beat into creamed mixture at low speed.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough, 3" apart on ungreased cookie sheet.
7. bake at 375 for 7-9 min. dont overbake. Cookie will look slightly under cooked. don not overbake.
8. Cool on cookiesheet for 2 minutes (cookies finish baking while on sheet out of oven.)
9. Cool completely before storing.
I usually double this recipe since they never last anyway. These freeze well if sealed properly.
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Crayon210
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Tue, Jun 24 2008, 9:14 am
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I once heard this weird shtick to flip cookies over after taking them out of the oven. I figured you would know if there's any truth to that.
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cookielady
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Tue, Jun 24 2008, 6:33 pm
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Never heard of it, never did it. This recipe of cc cookies comes out picture perfect!
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multi colored
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Tue, Jun 24 2008, 8:51 pm
what is crisco? 
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Toot
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Tue, Jun 24 2008, 9:10 pm
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These cookies sound adorable!
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dillie
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Tue, Jun 24 2008, 9:12 pm
| multi colored wrote: | | what is crisco? |
Vegetable shortening. It gives a tender, crisp texture.
Make sure you get the new kind without trans-fats!
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wanderer
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Tue, Jun 24 2008, 9:51 pm
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Cookie, can I use either dark or light brown sugar? And margarine or regular oil instead of crisco? Or it won't be the same?
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atlastamom
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Tue, Jun 24 2008, 10:00 pm
Thank you Cookielady!
They are very good... the few that are left (TG dh did most of the damage, not me!)
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cookielady
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Tue, Jun 24 2008, 10:49 pm
| MorahS wrote: | | These cookies sound adorable! |
well, of course they would be adorable, MorahS!!! 
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cookielady
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Tue, Jun 24 2008, 10:50 pm
| smile:) wrote: | | Cookie, can I use either dark or light brown sugar? And margarine or regular oil instead of crisco? Or it won't be the same? |
dark or light brown sugar should not make a difference. I once tried to make this with marg and it was not as good. I havent tried with oil. The crisco gives it a great texture, chewy on the edges and soft in the middle. Ahhhhhhhh!
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Toot
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Wed, Jun 25 2008, 10:21 pm
| cookielady wrote: | | MorahS wrote: | | These cookies sound adorable! |
well, of course they would be adorable, MorahS!!! |
Oh no, I've just spilled the beans... now you know that my signature should be read cookielady is cute, not cookielady is cute! Will you still be my friend?
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cookielady
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Thu, Jul 10 2008, 11:41 pm
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This is one big bump for goodheart and veteranmom!!
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downsyndrome
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Thu, Jul 10 2008, 11:48 pm
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cookielady, what can I substitute the Crisco with? I've never used Crisco before; no offense meant, but I need stricter hashgacha.
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cookielady
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Thu, Jul 10 2008, 11:53 pm
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crisco is vegetable shortening. I m sure there are heimesh brands that make it
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downsyndrome
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Fri, Jul 11 2008, 12:01 am
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There used to be Nut-Ola; haven't seen it around in eons.
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Dini
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Fri, Jul 11 2008, 12:56 am
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mmmmmmmmmmmmm sounds yum I love perfect cc cookies, I have better try it but I hardly bake.....
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Rivky
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Thu, Jul 24 2008, 6:51 pm
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Is there a shortage of veg shortenings or crisco or something?????? I ran to 4 grocery stores (whew!!) nothing!!! All out of it. The only thing they have is the nut ola brand but in a tremendous size. I can prob. feed the whole imamother crew with that size!!!!
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Falafel
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Sun, Sep 21 2008, 1:31 pm
I just made this - so delicious!!! I will use less sugar next time though (will probably bake another batch within the hour  )
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happyone
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Sun, Sep 21 2008, 1:34 pm
cookielady monster, just reading this makes me wanna cheat on my diet. Good thing I can't get hold of Crisco.
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sporty
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Sun, Sep 21 2008, 5:15 pm
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cookie lady, if my mixer is unavailable, can I make them and stir by hand?
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