Today, my main goal was this: to bake several batches of Ultimate Chocolate Chip Cookies for a bake sale that we have going on at work this week.
Personally, I never ever buy items from bake sales if they appear homemade. You never know who made them or what is in their kitchen. But for some reason I felt the need to bake the cookies myself for this event rather than buy them from the store … even though I would never eat them if I wasn’t the one making them.
AM I HYPOCRITICAL?!
Back to baking.
I gathered my items. I turned the oven to 375 and watched old episodes of Jersey Shore while it heated. And judge if you must, but that show is addictive. It’s awesomely bad.
Then, our power went off (it was later restored), the Toddler was extra-difficult, I ran behind schedule, and when I finally, FINALLY was ready to begin baking for real … I ran out of vanilla.
Crisco Ultimate Chocolate Chip Cookies
- 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
- 1 cup coarsely chopped pecans (optional)
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips