Friday, May 27, 2016
Taken from Rosie's Fresh Cream Sugar-Packed Baking Book one of my all time favorite recipe books! This cookie dough also works beautifully when refrigerated a minumum of 4 hours, it tends to produce a thicker, chewier cookie that is crisp around the edges, and also may be frozen. For a different taste, substitute 2 teaspoons maple extract for vanilla This is a great chocolate chip recipe!...and yes, measure 1 cup plus 2 tablespoons flour.
1 cup chopped walnuts
2 cups flour
3/4 teaspoon salt
1/2 cup butter, softened (no subs!)
1 1/2 cups chocolate chips
2 teaspoons baking soda
2 teaspoons vanilla
1 cup lightly packed brown sugar
2 tablespoons flour
1/2 cup white sugar
2 large eggs
1/2 cup Butter Flavor Crisco
1/2 cup skor English toffee bits
1.Set oven to 375°.
2.Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).
3.In a bowl, sift together flour, baking soda and salt.
4.In another bowl, using an electric mixer cream butter, Crisco shortening,both sugars and vanilla until fluffy (about 2 minutes).
5.Add in eggs and beat on medium speed until blended (about 1 minute).
6.Add in the flour mixture, and beat until blended (about 30 seconds).
7.Add in chocolate chips, nuts and toffee bits; mix to combine.
8.Drop the dough by tablespoons (equivalent to about 3 tablespoons).
9.Bake the cookies centers are slightly puffed up (about 11-12 minutes).
10.Remove the cookies from the oven and allow to cool on the baking sheet.