It’s the holidays, so here is a recipe for you.
Preheat your oven to 350°, and line cookie sheets with parchment paper
With a mixer, combine ½ cup of softened butter or margarine, ½ cup of butter-flavored shortening, one cup of white sugar and one cup of packed light brown sugar.
Beat the sugar, butter and shortening until it becomes fluffy.
Next, blend in three large eggs, three cups of all purpose flour, one teaspoon of salt and 1 1/2 teaspoons of baking soda just until they are fully incorporated. Next, mix in an entire bag of chocolate chips, or more if you’re feeling generous.
Using an ice cream scooper drop large tablespoon sized balls of dough onto the cookie sheets a couple of inches apart. Bake them for ten minutes, but at about eight minutes you can open the oven door and check on them. Lightly tanned and soft is best, but you can bake them longer if you prefer them crispy.
Cool them on a rack and enjoy them with a big glass of milk.
People that have been reading the Record-Eagle for a long time might remember an author named “Jan Baty, the Cookie Lady” and I have pried this favorite Chocolate Cookie Recipe out of her files just for purposes of this column.
Here’s one from my own files.
Combine two cups of sugar, one cup of Caro syrup, a half a cup of water in a sauce pan and heat it until it reaches 250°.
Add two tablespoons of butter and a pound of raw peanuts to the heated syrup and cook this until it reaches three hundred degrees.
Add one teaspoon of pure vanilla extract and two tablespoons of baking soda into the sauce pan, stir vigorously for ten seconds then pour the whole thing onto a well buttered cookie sheet to cool.