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1 1/3 c. crisco 2 c. sugar 1 c. brown sugar 4 eggs 4 1/3 c. flour 2 tsp. soda 2 tsp. salt 4 tsp. vanilla 1 1/2 bags chocolate chips (3 cups) Mix everything except flour and chips with an electric mixer until creamy. Add flour and stir. Add chips and mix well. Roll into small balls; flatten with hand. Place on bottom rack until the bottoms begin to brown. 11-14 minutes. Then place on top rack until tops are light brown (about 1 minute). Bake at 350 degrees. The secret to these delicious cookies is after the cookies have cooled; place them in a airtight container with 2-3 slices of fresh bread. The moisture from the bread absorbs in the cookies and makes them very soft. Be sure and let them set in container overnight. Yield: 60 cookies or 100 small cookies. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |