Ultimate Chocolate Chip Cookies

My kitchen is HOPPING today!!   I spent a couple of hours at school this morning, making copies & doing random odd jobs to help out the teachers, and now I am baking my little heart out!  Tomorrow is fall festival at our church, and I volunteered to make cookies.  I love baking.  Cooking is ok, but I really enjoy baking.   Of course, it is also much more fattening....   oh well!   Today I am making about 12 dozen chocolate chip cookies for the church festival, and figured I might as well make a few extra for the boys' teachers.   Hey, when you are making 12 dozen, what's an extra 3 or 4 dozen???  You lose count in there somewhere.

Every time I take these cookies to an event they disappear so fast I can't believe it.  I have been asked for the recipe dozens of times!! They are always nice & fluffy, never flat & runny. They are soft and wonderful.  If you like a crunchy cookie, bake them a couple minutes longer.  So, here ya go.   My nearly-famous magically-disappearing Ultimate Chocolate Chip Cookie recipe.


ULTIMATE Chocolate Chip Cookies

3/4 cup butter flavor Crisco
1 1/4 cup light brown sugar, firmly packed
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup chocolate chips**
1 cup chopped pecans**

Combine Crisco  sugar, milk & vanilla in a large bowl.   Beat at medium speed of electric mixer until well blended.  Beat egg into creamed mixture.  Combine flour, salt, & soda.  Mix into creamed mixture just until blended.  Stir in chocolate chips & nuts.  Drop by spoonfuls onto ungreased cookie sheet.  Bake at 375 for 10 minutes for soft chewy cookies, or 11-13 minutes for crispy crunchy cookies.  Cool for 2 minutes on the baking sheet, then move to a cooling rack to cool completely.  **If nuts are omitted, add another 1/2 cup chocolate chips.

The best.  By far.  Just ask my husband.  These cookies might be the whole reason he married me.