I'm always on the look out for good cookie recipes, I hate when cookies turn out yucky (my last try weren't even redeemable with vanilla ice cream, which is saying something!) My husband has a good choc chip recipe but it never seems to consistently turn out right when I try it and I really wanted something pretty fail proof. So I was thrilled when Lee brought cookies over last week that were so yummy. Here's the recipe (and I'm sure she will be humble and want me to add that she got the recipe from a co-worker a few years ago who used it for his base recipe for peanut butter cookies and oatmeal as well--so I'm excited to try those variations too--but since you don't know him and you do know Lee you can always think of these are HER cookies :) )
I was going to ask her if she ever halved the batch but it's hard to do 1.5 eggs and I hate messing with the protein/binding especially when first trying a recipe, so I made the full batch (it's just a lot of butter and shortening!) but after doing it once and freezing half the dough in ready-made balls I realized why ever make less than a batch this big for ease of future cookie baking :)
1 cup shortening
1 cup butter
1 1/2 cup sugar
1 1/2 cup brown sugar
3 eggs
2 tsp vanilla
4 1/2 - 5 1/2 cups flour*
Cream shortening, butter and sugars. Add eggs and vanilla, mix. Add salt and baking soda then flour (at least this is how I did it!). *Add enough flour so you can roll them in your hands to shape into balls (for me it was the full amount). Can do less flour and add oatmeal as well. Bake for 8-9 minutes at 350 degrees (I didn't them for about 10 minutes, when they barely started to turn golden and crack on top). If frozen I did for closer to 11-12 minutes at 350 degrees.
No comments:
Post a Comment