Saturday, March 7, 2009

Mildred's Ultimate Chocolate Chip Cookie

Our mother's delicious cookie starts with the following recipe. Several of the younger generation likes to make these into large chocolatey sweet and gooey treats they can share with their friends. A cousin, Brooke, has even entered cookies made from this recipe in the 4-H Club competition in her hometown.

3/4 cup butter flavored Crisco
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla flavoring
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup Hershey's semi-sweet chocolate chips
1 cup Texas pecan pieces

Heat oven to 375 degrees. Combine Crisco, brown sugar, milk and vanilla. Beat at medium speed of electric mixer til creamy. Beat egg into mixture. Combine flour, salt and baking soda and mix into creamed mixture until blended. Stir in chocolate pieces and pecans. Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet.

Bake 375 degrees for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to foil on counter top. Place next batch on cold cookie sheet. Makes approximately 3 dozen cookies.

Try your hand at this great cookie that will be the favorite of all the kids in the neighborhood!

Mildred Smith Hicks holding oldest son, Don Earl Hicks in circa 1943 photo found in scrapbook belonging to Sue Hicks Breakall


Mona Robinson Mills said...

Judith, I wish I had spotted your post about those yummy chocolate chip cookies much earlier today. Unfortunately, it is nearly 9:30 tonight and too late to start on a batch of cookies! Maybe next weekend!

Judith Richards Shubert said...

I know what you mean. Sometimes I get my worst chocolate cravings too late at night to do anything about them!



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