Lauren loves baking chocolate chip cookies…well, any cookies, but she gravitates toward chocolate chip. And she really loves bringing two or three of them, fresh from the oven, to me to taste. And I really, really love it when she does that. (Though I’m pretty sure that’s why I haven’t lost any weight lately.) Last week, I was craving chocolate and I said, “Lauren? Would you make me some of your chocolate chip cookies?” She grinned and said, “Sure, Mom.” She even let me take photos of her! I don’t know why God gave me such a beautiful, sweet, smart girl – but I’m so glad He did!
Here she is mixing the batter. Laci is adding the ham to the recipe!
I call this one “Concentration”. Am I original or what?
She’s loaning me a little dough. (I know. Weak.)
The finished product! And yes, they were dee-lish.
This is the tattered recipe that Lauren uses, which is the recipe I used when I was growing up. I copied it onto this PINK 3×5 card for my 9th grade Home Ec. class, when our project was making a recipe card file. Yes, my cards were all pastel shades…what was I thinking?! Anyway, I packed up my rainbow recipe file to take with me to my first home as a married woman, and I baked these as a newlywed. Terry wrote “I love you!” on it around that time, so of course, I can’t part with it this old recipe card.
Chocolate Chip Cookies
1/3 cup shortening
1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp. vanilla
1 1/2 cups flour
*1/2 tsp. baking powder
*1/2 tsp. salt
6 oz. chocolate chips
(*Omit these if using self-rising flour)
- Preheat oven to 375°
- Stir together shortening, margarine, sugar, brown sugar, egg and vanilla.
- Stir dry ingredients together (unless using self-rising flour) in a separate bowl then add to shortening mixture.
- Add chocolate chips and mix thoroughly.
- Bake 8-10 minutes or until brown.
- Cool on wire racks.
- Serve with milk. (I think it’s a federal law or something.)
Yes, yes, I’m prejudiced. I sure am proud of my “cookie girl”.