Tag Archives: butter flavor crisco

Perfect and Puffy Chocolate Chip cookies for game 5 of the World Series

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Today, I present a perfect chocolate chip cookie recipes.  These stay puffy and soft and are, yes, perfect.  The dough does not need chilling.

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 before baking

  • Ingredients list
  • 1/2 cup butter,  softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 3.4 oz package instant vanilla pudding
  • 3 cups flour
  • 1 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.   In a bowl, cream butter, butter crisco, brown sugar and sugar.  Add eggs, water and vanilla.  Mix in pudding mix.  Fold in dry ingredients.   Blend in chips.  Scoop out 1/4 cups of dough.

Stagger doughs on prepared sheet. 

Bake 10 minutes, no longer.  Cool completely.  

Store in covered container.

Fudge brownies cookies with 3 kinds of chips (and special colored M&MS)

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These are a chocolate brownie cookies.  Some have peanut butter chips, some have milk chocolate and others have semisweet.  To differentiate between the milk and semisweet, I placed one red M&M and one blue M&M on the semisweet ones.   You guys guess why I chose red and blue.  🦬🦬🦬🦬🦬🦬

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, after your scoop out your dough, gently press the chips around the cookie instead of mixing them in with the batter.  Chill the individual doughs for a few hours to prevent spreading.  And, preheat your oven before baking so it cycles to the right temp.

  • Ingredients list
  • 2/3 cup butter crisco
  • 2 cups of sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Chips!

Directions – in a bowl, cream crisco and sugar.  Add eggs, one at a time, and blend well.  Mix in dry ingredients.   Scoop out 1/4 cups of dough.  Gently press chips on top and sides.  Chill a few hours.  line  a cookie sheet with parchment and stagger cookies (I fit 6 or 8 per sheet, depending on size of the sheet) Preheat oven to 350 degrees.  Bake 10 to 12 minutes, no longer.  Cool completely.  

Store in covered container.

Milk Chocolate Chip cookies with finely ground macadamia nuts

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I thought it was time for another batch of  chocolate chip cookies.  These are made with milk chocolate chips and finely ground macadamia nuts (I actually ground them in the food processor a little too long, so they were more like a nut butter 😀)

I recommend chilling the individual mounds of dough.  for a few hours or freeze them for 30 to 60 minutes to keep them from spreading. 

I used butter flavor crisco.  You can use regular crisco or butter if you prefer.

Also, you can use a different type of nuts or none at all.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1/2 cup sugar
  • 1 1/4 cups brown sugar (firmly packed into measuring cups)
  • 2 eggs
  • 1 tbs vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 1 cup macadamia nuts (finely ground)

Directions – in a bowl, cream butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Blend in chips and nuts.  Scoop out 1/4 cups dough.  Chill a few hours. (I froze mine for an hour to speed up the process).  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 12 to 13 minutes, no longer.  Cookies will be gushy, but bottoms will be golden brown.  gentlt press extra chips on top of cookies.

  Pop cookies in fridge to firm them up.  Store in covered container.

Thanks so much for stopping by today!

You know what would make things better right now?

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Does a cookie solve all problems?

That was the question my husband asked me after I got home from work and after the Bills lost by 5 in London and both lineback Matt Milano and defensive lineman Da’Quan Jones left with injuries. And they could both be out a while. Rob’s answer to all this was “chocolate chip cookies.” As soon as he said cookies, Gracie ran in and sat at my feet, like the good pup she is, as if to say “yes, mama, cookies make everything better. I do not agree, but I did make cookies. And yes,chocolate chip ones. Honestly, I am still mad about the loss, but someone will enjoy these damn cookies.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Freeze the dough for an hour or chill for a few hours to prevent spreading. And preheat your oven to 375 degrees for 20 minutes before baking so the oven cycles to the right temp.

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 3/4 cup bread flour
  • 2 tsp baking powder
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter flavor crisco, brown sugar and sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form tall cylinders. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake 14 to 16 minutes. Edges will be golden. Middle may be soft,but remove from oven. Cool completley. Chill in fridge to help cookies firm up. Store in covered container.

Thanks for stopping by today! I wish you a day of peace, joy and happiness.