Cooking from Nanny's Favorites
Marjorie O'Neill. I loved that woman. She was so sweet to me, even when she had no reason to be. She taught me how to knit (several times), taught me how to bake but more importantly taught me to be a better person. To be patient, to listen, to serve others with a happy heart and to show love through baking. This is one of her recipes I added a trendy ingredient to. It doesn't make me cry like her Belgium Cookies (renamed Crying Cookies) but I do love opening her cookbook and remembering her in this small way.
Nanny called this recipe "Chocolate Cookies" which might lead someone to believe they are dark, with cocoa in the recipe. I renamed it, but the ingredients are the same-ish.
1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 1/2 tsp vanilla
Cream butter, shortening*, sugars, eggs and vanilla until light and fluffy.
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
I make a well in my wet ingredients and blend the dry ingredients in the well before mixing into the wet. If you want to do that separately (mix dry, add to wet), that's totally cool but you're doing an extra dish. Mix dough thoroughly.
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 tbsp rock salt
Mix chocolate chips and salt into dough so it's evenly dispersed, no mouthfuls of salt once baked - blah.
Bake at 375F for 8-10 minutes until just brown on the edges. I used an ice cream scoop to make even sized jumbo cookies, and 10 minutes did the trick.
*Do you ever wonder how bakeries make such yummy treats? It's because they use things you don't normally use. Shortening, lard, tapioca starch - stuff we don't normally add to our cookies can really make a difference. If you don't want to use shortening in the recipe, replace it with butter (or any other fat - margarine, coconut oil) - but you eat shortening all the time and don't know it*