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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Otis Spunkmeyer's Chocolate Chip Cookies Recipe

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This recipe for Otis Spunkmeyer's Chocolate Chip Cookies is from The COVID-19 Quarantine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
½ cup vegetable shortening
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
3 tsp. vanilla
2¾ cup all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups chocolate chips (1 10-12 oz. package)
1 cups chopped walnuts (optional)
Directions:
Directions:
Combine flour and baking powder in a small bowl and mix with a whisk. Set aside. Melt butter and shortening in a microwave safe bowl, stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually around 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well. Add each egg separately beating until creamy. Add flour mixture (½ cup at a time) while eating.

Refrigerate for 1-3 hours in a covered bowl. Preheat oven to 375º 15 minutes prior to baking the first batch. Drop onto a cookie sheet in large, rounded tablespoon size (or small ice cream scoop). Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance.

 

 

 

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