A couple of years ago, my husband and his cousins got together for a cousin reunion. During the weekend, I asked them what foods they remember “most” from their visits to their Oftedahl grandparents. I was expecting them to start listing Norwegian foods. Nope. Every one of them said, “Chocolate Chip Cookies!” (That was good news for me – I’d must rather bake chocolate chip cookies that Kringla anyway!)
I decided to carry on that tradition by always having these cookies in the oven as my grandchildren arrive for a visit.
Although I feel sure Grandma Oftedahl made traditional Toll House Cookies, the Butter Flavor Crisco version stays soft and chewy which is exactly how my husband likes them.
Ultimate Chocolate Chip Cookie
Soft chocolate chip cookie brought to you by Butter Flavor Crisco 😀
Servings: 24 cookies
Ingredients
- 3/4 cup Butter Flavor Crisco
- 1 1/4 cups brown sugar (firmly packed)
- 2 tbsp. milk
- 1 tbsp. vanilla
- 1 egg
- 1 3/4 cups flour (all-purpose)
- 1 tsp. salt
- 3/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Heat over to 375.
- Combine Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl.
- Beat at medium speed of electric mixer until creamy.
- Beat egg into creamed mixture.
- Combine flour, salt, and baking soda and mix into the creamed mixture until just blended.
- Stir in chocolate chips.
- Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart onto ungreased baking sheet.
- Bake at 375 degrees F for 8 – 10 minutes for chewy cookies (cookies will appear moist – Do not overbake), or 11 – 13 minutes for crisp cookies.
- Cook on baking sheet 2 min. Remove to foil on countertop.