I love to do for others. Honestly, I am usually happiest when I am helping in some way. Over the years, I have baked thousands of cookies. I baked them for co-workers, friends, neighbors, family, and even strangers! I have been asked repeatedly for my recipe, and if I remembered to follow through, I obliged. I decided what better recipe to start off this section of the blog than the one I have been asked most for over the years.
Preheat the oven 375 degrees.
Combine the following in a mixer and beat until light and fluffy.
3/4 cup Butter Flavor Crisco
1 1/4 cups light brown sugar (firmly packed)
2 T milk
1 T vanilla
Once the above is creamed, add one egg, and beat well.
Combine the following dry ingredients together. You can sift them together if you’d like. That is best, but I often skip that step. With your mixer on the slowest speed, add the dry ingredients. Be sure to add them a little at the time, or you will end up with flour everywhere!
1 3/4 all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
Now, add the following to the dough. Mix just until combined.
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1/2 cup white chocolate chips
Chill your dough in the refrigerator, if you have the time. Once chilled, roll pieces of dough into the shape of golf balls, and place them onto a parchment paper lined cookie sheet about 2 – 3 inches apart.
Bake your cookies approximately 10 – 12 minutes. Keep an eye on the cookies though. Oven baking times can vary.
The cookies should look almost underdone, if you prefer a soft cookie. That is the way we like ours. If you want a crunchier cookie, cook them until they are golden brown.
Let the cookies cool 1 minute, and remove them to a plate or a sheet of aluminum foil to finish cooling. Who am I kidding. We never let our cookies cool down before we eat them. Seriously. Sometimes we have to eat them with a fork they are so hot and gooey. LOL. Enjoy!
Hints an Tips:
I usually double the recipe. Why go to all this trouble to just make one batch.
You can freeze individual portions of dough. Just roll the dough into balls, place them on a cookie sheet, and freeze them. Then, remove the cookie dough balls from the tray, and place them in a Ziploc bag. Put the bag back into the freezer. You can take out what you need, straight from the freezer, and bake a few at a time or a lot.
You can use all kinds of add-ins in this recipe, including nuts. Play around with the add-ins. Make these cookies your own.
If you like more chips than dough, add more! Sometimes, I don’t even measure. I just add chocolate chips until it looks good to me. The more the merrier in my book.
To soften up your cookies, you can store them in an air tight container with a piece of bread in with them. The bread will get hard, but the cookies will not.
The best cookies in the world, i can vouch for that!!!!
Thank you so much, Sagely! All this talk about cookies has made me want to make a batch tonight! I have upon occasion had them for dinner. Seems reasonable : )