It seems like we’ve had 5 straight weeks of hot and humid weather. That might stop most people from turning on their oven to bake… But not me! Today I present another chocolate chip cookie recipe. It was a last minute request from Rob after I got home from work, so I aed Crisco. You can use softened butter if you prefer. I only baked 2,or 3 at a time and kept the rest of the cookie dough in the fridge. That way you can have fresh baked cookies each day! Or you can bake them all at once and freeze them in a freezer bag once they cool completely. Then just pop one out and it should thaw out on the counter in an hour (unless you have a thief pup like us, then you may have to put it up a little higher)

Couple of tips – 1) scoop the flour from your flour container into you measuring cup to get the right amount. Do not pour directly into measuring cups. 2) make sure your baking soda is fresh. I open a new box each month and dump the old one down the kitchen sink. 3) i scoop out the dough and chill the mounds for at least an hour. I find it easier than scooping out the chilled dough. 4) preheat the oven to 350 degrees for 20 minutes to make sure the temp os just right

• Ingredients
• 1 cup butter (softened) or Crisco
• 3/4 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 3 1/4 cups flour
• 1/4 tsp salt
• 1 bag mini chocolate chips

Directions – cream Crisco or butter, sugar and brown sugar. Add eggs and vanilla., fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form into mounds. Chill at least an hour, preheat oven to 350 degrees for 20 minutes. Stagger on a cookie sheet lined with nonstick baking liners. Bake 10-13 minutes. You will see little golden patches on top. Let cool completely. Store in covered container.