I scheduled this post for yesterday. Um . . . it’s a tad late. Oops! I’ve been keeping busy with editing a dear friend’s work-in-progress, writing on my next novel, stage-managing the summer play . . . the list goes on. Besides, I’m in summer vacation mode; things easily slip my mind. Anyway, it’s late, but it’s here: my chocolate chip cookie recipe.
Discovered in an outdated Betty Crocker cookbook, I’ve had this recipe for years. It’s the best one I’ve tried to date.
~ ½ cup shortening (I use vegetable oil)
~ ½ cup margarine or butter
~ 2 ½ cups all-purpose flour (I use self-rising and omit the baking soda)
~ 1 cup brown sugar
~ ½ cup sugar
~ 2 eggs
~ 1 teaspoon vanilla
~ ½ teaspoon baking soda
~ 1 pkg. chocolate chips
Preheat oven to 350 degrees.
In a mixing bowl, beat shortening, margarine, brown sugar, sugar, and eggs until well blended.
Add flour a cup at a time; beat thoroughly. Include vanilla with one of the cups of flour.
Stir chocolate chips in the batter.
Drop batter in mounds 2 inches apart on greased cookie sheet. Bake for 8 to 10 minutes.
Feel free to eat a cookie (or three) straight from the oven!