After a busy couple of weeks, I plan to be truly unplugged and cooking again this Wednesday. It’s our son-in-law’s birthday week and he has requested Bakesale Betty’s Fried Chicken Sandwich…I must admit I’m glad to have an excuse to make it again!
QUOTE OF THE WEEK
“To think is easy. To act is hard. But the hardest thing in the world is to act in accordance with your thinking.” ~ Johann Wolfgang Von Goethe
Last week was a busy one getting ready to take off out of town for a few days, so I didn’t cook…we just picked up pizza to share in the park. I did pull out some chocolate chip cookies from the freezer, however…and they quickly disappeared right out of the bag.
I love my cookies crispy, and after the initial ‘hot from the oven’ euphoria of freshly baked cookies they always end up in a bag in the freezer. It’s funny, years ago after baking I would put some cookies in a cookie jar and some in the freezer. I always preferred to eat them right out of the freezer. Before long the cookie jar would be full but the freezer bag empty…everyone else also decided those were the best!
RECIPE OF THE WEEK
Although I have tried other recipes, I keep coming back to this one from Betty Crocker that I have been making for over 40 years. I like my cookies crispy so I am careful to lightly measure the flour and not pack it. If you like your cookies soft and rounder, add another 1/2 cup flour.
CHOCOLATE CHIP COOKIES
from Betty Crocker’s Cookbook
- 2/3 cup shortening
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon soda
- 1 teaspoon salt
- 10-12 ounce package semisweet chocolate chips
Heat oven to 375 degrees F. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls onto baking sheet. Bake 5 minutes on lower oven rack, move to upper oven rack and bake another 5 minutes or until golden brown. Cool slightly before removing from baking sheet.
