I love cookies. I have been baking cookies since I was about 8 years old. I would go through my mother’s cook books and read recipes. My dear father probably ate more low quality cookies, simply out of love and affection for me. He even ate them if I burned them. I have a fantasy about a tiny little bakery that just makes cookies and muffins. I have at least 6 sizable cookbooks dedicated just to cookies. I have a recipe for a gooey, chocolate toffee cookies that is made with crushed Heath Bars. I like bar cookies and crumbly shortbreads. I like drop cookies best of all. In my opinion, cookies should have chocolate in them. I like making cookies for other people. There are cookies I only make at Christmas time. Every person in my life has their own cookie. My mother-in-law loves shortbreads. My father’s favorite is a cookie called a Jam Poppit. That recipe came of the back of the Gold Medal flour sack 40 years ago. My sisters and I have been making our family’s ultimate cookie since we could bake. We may have easily made 1,000 batches of our chocolate chip cookie batter. Probably 250 of those batches have been consumed unbaked. We all have the recipe memorized. Here is the recipe…’s origins are mysterious

Family Chocolate Chip Cookies

2/3 c Crisco shortening

1/2 c. white sugar

1/2 c brown sugar, packed

1 egg

1 tsp Vanilla

1 1/2 c all purpose flour

1 tsp baking soda

1/2 tsp salt

6 oz chocolate chips (Ghiradelli dark or Nestle’s Semisweet)

1/2 c coarsely chopped pecans

Mix the Crisco and sugars. Add egg and vanilla. Add flour, salt, soda. Add cips and nuts. Bake at 350F for 10-12 minutes. The dough can be formed into logs and refrigerated and made into “slice and bake”. They can be scooped and frozen.

Ready for the Oven_sm.jpg