I have such wonderful memories of baking with my mom. I miss her so much at this time of year, but I'm thankful that she shared her love of cooking and baking with me. I can't remember a time when I wasn't in the kitchen helping my mom (& dad). This is my all-time favorite cookie and recipe. They make a lovely, crunchy cookie.
Mom's Toll House Cookies
**This recipe is doubled and makes a TON!**
Preheat oven to 375º.
Combine and set aside:
4-1/2 C All purpose flour
2 t baking soda
2 t salt (I cut this in half to help make it more heart friendly)
Blend in mixer:
2 C Crisco
1 1/2 C brown sugar, very firmly packed
1 1/2 C sugar
2 t vanilla
1 t water
4 eggs at room temperature
Add:
1 to 1 1/2 C of chopped pecans or walnuts
1 large package (12 oz) semi-sweet chocolate chips (I use 2 C)
Cream Crisco, sugars, vanilla, water and eggs until nice and creamy. Add dry ingredients to creamed mixture a little bit at a time and mix well. Scrape sides of bowl frequently. Stir in chips and nuts. Drop by rounded teaspoons onto cookie sheet. Bake 10-12 mins or until browned to your liking.
**I use a regular long teaspoon from my utensil drawer. The smaller you make the cookies, the more cookies you get! ;) I also refrigerate my dough in the fridge for several hours or overnight to keep cookies from spreading so much. Lastly, I use the water displacement process to measure my Crisco. If you use Crisco sticks, either use a couple of tablespoons less or increase your flour by about 1/4C to prevent spreading and pancake cookies.
Here's a treasure I pull out every Christmas. This is from a cookbook my mom and her co-workers put together in 1987. This is one of my most treasured possessions, and as you can see, much used.
