December 4, 2015

Chocolate Chip Cookies


Chocolate Cookies are my favorite.  If I could take only one food with me to a desert island, it would be chocolate chip cookies.


A few years ago, a friend/co-worker of mine made me some chocolate chip cookies for my birthday.  I remember they were packaged so perfectly.  This person pays attention to every, single detail.  And the cookies were wonderful!!


If I'm not mistaken, I think he said it was the Neiman-Marcus Chocolate Chip Cookie recipe.  You know the one where the woman is charged an extra $250 on her lunch bill for asking for and getting the recipe.


He made copies of the recipe and handed the copies out to those of us who wanted it.  I absolutely do not know what I did with it, but I remembered the cookies were made with oats and a milk chocolate candy bar.


These cookies are absolutely scrumptious.  Really impressive right out of the oven - just cooled enough not to burn your tender little mouth.

They would be a great addition to your Christmas cookie list or a cookie exchange!

Chocolate Chip Cookies

1/2 cup of butter - at room temperature
1/2 cup of butter-flavored Crisco
2 eggs - at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 cups of oats (I used minute oats) finely ground in a food processor
1 cup of all-purpose flour
1 cup of self-rising four
1 teaspoon of baking soda
A pinch of salt
12 ounces - semi-sweet chocolate chips
1 - 4.4 oz. Hershey Candy bar (coarsely chopped)

Whisk flours, oats, soda, and salt in a small bowl and set aside.
Cream butter and butter-flavored Crisco until light in color.  Incorporate eggs first and then both sugars.  Turn mixer speed down to low and add dry ingredients one cup at a time until just incorporated.  Using a spatula, stir in semi-sweet chocolate chips and coarsely chopped candy bar.

Cover and refrigerate cookie dough for at least one hour.  Using a cookie scoop, scoop onto a cookie sheet and bake in a 350 degree oven for 11 to 12 minutes.  If you like crispy cookies, they will need to bake a bit longer.

I keep the cookie dough in the refrigerator for a few days and make a half a dozen at a time.  That way they are always fresh and not too much temptation!!

Serve to family and friends.  They will love you for these wonderful cookies!!

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