Alright, listen up, y’all gonna learn how to make these here chocolate chip cookies, the kind that stay soft and chewy, not like them hard rocks some folks bake. And the secret? Well, it ain’t no fancy-schmancy thing, it’s just good ol’ Crisco. Yeah, that’s right, Crisco. Don’t go wrinklin’ your nose at me, it’s what makes ’em special.
First off, you gotta get your stuff together. We ain’t got all day, you know. You need a cup of this Crisco stuff, the solid kind, not the melted oily stuff. And then you need some sugar, both the white kind and that brown sugar, makes ’em taste real good. About ¾ cup of packed light brown sugar and ¾ cup of granulated sugar, that’s what the recipe calls for. Get yourself a big bowl, one of them big enough to mix everything up real good.
Now, dump that Crisco in the bowl, and then throw in the sugars. Get yourself a spoon, a big one, and start mixin’. Mix it real good, until it’s all smooth and creamy lookin’. You don’t want no lumps in there, just smooth and creamy, like, real good butter, only better cause it’s Crisco. This is important, see, cause this is what makes the cookies soft.
- 1 cup Crisco shortening
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
Next, you gotta crack in some eggs. Two of ’em, big ones if you got ’em. And a splash of vanilla, just a little, don’t go overboard. And a bit of milk, maybe two tablespoons or so, just to make it all nice and wet. Mix it all up again, good and strong, until everything’s all mixed together. Don’t be shy, put some muscle into it.
Alright, now for the dry stuff. You need flour, about two and a quarter cups of it, they say. And some salt, just a pinch, and baking soda, not bakin’ powder, mind you, but bakin’ soda, about a teaspoon. Mix all that dry stuff together in a separate bowl, then dump it into the wet stuff. Mix it all up, but don’t overdo it. Just until it’s all mixed, you don’t wanna make them cookies tough.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
And last but not least, the chocolate chips. And nuts too, if you like ’em. I always put in nuts, walnuts mostly, sometimes pecans, whatever I got on hand. A whole bag of chips, the big bag, and a cup or so of nuts. Pour ’em in and mix it up just a bit, to spread ’em around. Don’t want all the chips in one cookie, you know.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts (optional)
- 1 (12-ounce) package semisweet chocolate chips
Now, get yourself a bakin’ sheet, one of them flat ones. And a spoon, a big ol’ tablespoon. Scoop out the dough, a big spoonful for each cookie, and drop ’em on the sheet. Don’t put ’em too close together, they need room to spread out. Bake ’em in the oven, about 350 degrees, for maybe 8 to 10 minutes. Keep an eye on ’em, you don’t want ’em burnt. They should be golden brown around the edges, and still soft in the middle.
Take ’em out of the oven and let ’em cool for a bit, on the sheet. Then move ’em to a plate, or a rack if you got one of them fancy things. And that’s it, you made yourself some Crisco chocolate chip cookies. They’ll stay soft for days, if you don’t eat ’em all up first, that is. These here are the best darn cookies you ever did taste, soft and chewy, just like they should be. And it’s all thanks to that Crisco. Now go on and bake yourself a batch, you won’t be sorry.
These easy Crisco cookies are perfect for when you want a sweet treat and don’t want to fuss too much. They’re simple to make, and everyone loves them. So go on, give it a try. You’ll be makin’ these cookies all the time, I reckon. They’re just that good. And don’t forget, the secret is the shortening!
And if anyone asks you how to make such good chocolate chip cookies that stay soft, you just tell ’em, “It’s the Crisco, honey. It’s always the Crisco.” They might not believe you, but that’s their problem, not yours. You just keep on bakin’ those delicious cookies, and enjoyin’ every last bite. That’s all there is to it. Now go on, git!