The Cookie Recipe

Last post I mentioned that I made some “healthy” cookies by mixing up my flours in a classic cookie recipe — today I wanted to share the recipe and a story of how awesome it is.

I have really only used this chocolate chip cookie recipe for my whole life.  The recipe comes from someone who attended my family’s church when we lived in Manchester, Georgia in 1990 when I was literally like 4 years old.  The cookbook — has a lot of recipes in it [whoa, I know, recipes in a cookbook!!] but also has child-written recipes in the back.  My entry was for fried chicken, with the recipe as follows:

Fried Chicken:  Fries it in a pan.  It takes a pretty long time to fry.  You buy it at Sam’s Wholesale with no skin on it.

Clearly I had no appreciation for fried chicken as a child if I wanted it to be SKINLESS.  And struggled with verbs [but, I’m pretty sure they asked me how does YOUR MOM make fried chicken because even at 4 I’m pretty sure I wouldn’t use that verb tense so weirdly without external provocation…].  But anyway, the front of the book has real recipes which are very good.  And I’ve messed this particular cookie recipe up so many times — even once making it for my Granny but forgetting to put the butter in — and it still comes out great.  Well, the no-butter version was a little crumblier than usual, but I still ate about six of those so I’m counting them a win.

1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tsp. vanilla
2 and 1/2 cups all-purpose flour [but I used 1 cup almond flour, 1/2 cup oats, and 1 cup real, unbleached all-purpose flour]
1 tsp. baking soda
1/2 tsp salt
12 oz. chocolate chips of choice
1 cup chopped pecans (or walnuts)

Cream butter and shortening.  Gradually add sugar, beating until light and fluffy.  Add eggs and vanilla, beating well.

In a separate bowl, combine the flour, soda, and salt.  Add slowly to creamed mixture, beating well.  Stir in chips and pecans.  Drop by heaping teaspoons with the cookie scoop onto an ungreased cookie sheet.  Bake at 375 degrees for 10 to 12 minutes.  Cool cookies on sheet slightly before removing to cooling rack.

P.S. The plate in the photo above is from the Christmas china that Santa/my mom brought me this year and isn’t it cute!  Can’t wait to break it out again next November!



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