Monday, December 30, 2013

Christmas Cookies: Part 1

Some Christmases, the baking spirit just hits you. This was one of those Christmases.


Let me share my findings!

Ultimate Double Chocolate Chip Cookies


2 1/2 cups firmly packed light brown sugar
3/4 cup Crisco Butter Flavor All-Vegetable Shortening
4 tablespoons milk
2 tablespoons vanilla extract
2 large eggs
3 1/2 cups all purpose flour
2 teaspoons salt
1 1/2 teaspoons baking soda
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups semi-sweet mini chocolate chips (I used regular milk chocolate chips instead)


Heat oven to 375 degrees F. Combine brown sugar, shortening, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.

Combine flour, salt, and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.

Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased baking sheet.

Bake 8-10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Makes 6 dozen cookies.

Source: My sister-in-law made some amazing cookies for one of her get togethers. When I asked her for the recipe, this is exactly what she said, "Use the cookie recipe on the back of the Crisco shortening package. Double the recipe, except keep the amount of shortening the same as the original recipe." Mine weren't quite as cake-y as hers were, but I blame my high altitude for that. They were still delicious though. Chewy and chocolatey. Everything a chocolate chip cookie should be! I used a mix of semi-sweet and milk chocolate chips instead of the mix of regular semi-sweet and mini semi-sweet chips, as the recipe calls for.

Oatmeal Chocolate Chunk Cookies


1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 (11.5 ounce) package semisweet chocolate mega morsels
1 cup chopped toasted pecans, optional


Preheat oven to 350 degrees F.

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans, if using.

Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees for 10 minutes, or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Source: MyRecipes website, September 2004. You can find it here.

Notes: I am a sucker for oatmeal cookies. These were as good as they get. Soooo yummy!


  1. You are really the only one in the family who loves oatmeal. The other kids were always afraid that they would run into raisins. Funny advice from your SIL. Who ever thought to adjust the recipe that way. Sounds yummy. Shortening gives such a different texture and flavor than my buttery chocolate chip ones. By the way, are those posted?

  2. Well, I like raisins...but for those who don't, never fear, there are no raisins in these cookies. If anyone doesn't like these oatmeal cookies, they are crazy.

  3. To answer your question from over two years ago, Mom, yes that cookie recipe is on our blog. They sadly don't work as well up here on my mountain. I blame the high altitude. It has made it hard to make a lot of my favorite baking recipes up here! Here is the link: