I am absolutely delighted how these turned out. Huge mounds of puffy goodness. I do not like flat cookies! I am not quite sure why. These were a last minute request from Rob, so I used crisco, which I believe helped with the puffiness. I also made peanut butter cookies and those are not his bag, if you will, so I whipped up a few of these triple chip cookies, which we also call “the franks” because our friend Frank loves them!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right tem (a tip from a Sears appliances tech – thanks Stanley for the invaluable advice). If you use butter instead of crisco, I recommend chilling the mounds of dough for a few hours or freeze them for 30 minutes to avoid them spreading too much.
This recipe made 8 good size cookies (I uses 1/4 cup dough scoop for each one)
- 1/2 cup crisco
- 1/2 cup brown sugar
- 1.7 ounce instant vanilla pudding mix
- 1 tsp vanilla
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups flour
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
Directions – preheat your oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or nonstick baking liners. In a bowl, cream crisco and brown sugar. Add pudding mix. Blend in vanilla, egg, baking powder, baking soda and salt. Fold in flour. Stir in chips. ( I used my hands to blend the dough together once I added the chips). Scoop out 1/4 cups of dough and place on prepared cookie sheet. Bake 10 to 13 minutes. You will see golden patches on top. Cool completely. Store in covered container.
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