Recipe by 4Susan
Here's the recipe that will ensure you never again bake FLAT cookies! Recipe and tips from my Aunt. *NOTE: My Aunt swears by melting the butter & shortening for a "better texture", but I'm removing that from the directions because I don't like the results. She also mixes by hand to prevent over-mixing, but I'm including the Mixer directions for those who prefer that. Basically the tips are: use a combo of butter and shortening, don't over-mix, keep everything cool, and don't over-bake.
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1⁄2 cup butter, room temperature
- 1⁄2 cup butter flavor shortening, room temperature
- 1⁄2 cup granulated sugar, plus
- 1⁄8 cup granulated sugar (2 Tablespoons)
- 3⁄4 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 2 eggs
- 1 (12 ounce) package semisweet chocolate morsels (either Nestle regular size or Hershey mini size, equal to 2 cups)
- 1 cup chopped nuts
Directions See How It's Made
- Preheat oven to 375 degrees.
- Combine the flour, baking soda and salt in a small bowl.
- In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
- Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
- Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
- Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
- Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
- If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
- DO NOT ever use margarine.
- Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.