Kirsch Family Chocolate Chip Cookies

Submitted by Emily and Her Sweet

"This is the chocolate chip cookie recipe from the back of the Crisco can, modified by my mom, and made by me so many times I have it memorized. We like to add extra vanilla and walnuts from the tree in our backyard. Lately I've been using mini chocolate chips, but it's just as good with the big ones!"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 40 cookies

ingredients

• 3⁄4 cup Butter Flavor Crisco (I've tried this with butter and the cookies come out a little crispy for my taste)
• 1⁄2 cup white sugar
• 1⁄2 cup brown sugar
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon baking soda
• 1 tablespoon vanilla (let it overflow a bit!)
• 2 tablespoons milk (whatever kind you have)
• 1 egg
• 1 1⁄2 cups flour
• 1 cup oats (use 1 3/4 C flour if not using oats, we use Quaker brand)
• 1 cup walnuts (chopped, or ground using a nut grinder)
• 1 (12 ounce) bag chocolate chips (we use Nestle, either large or mini)

directions

1. Preheat the oven to 350. Make sure your rack is in the middle.
2. Cream together the Crisco, white and brown sugar, salt, baking soda, vanilla, and milk. A wooden spoon works best! You want to make sure the sugar is dissolved.
3. Add the egg, and stir until creamy.
4. Add in the flour, the whole bag of chocolate chips, oats and nuts (the last two are if desired--my husband says no oats but I always put them in anyway).
5. Stir until combined and there's no flour at the bottom of the bowl.
6. Using a teaspoon, scoop a heaping spoonful onto a cookie sheet. We like to make them tiny, four across by six down. You should get two full trays like this, unless someone comes in and eats the dough while it's in the fridge.
7. Bake for 8 to 10 minutes--I set the timer for 8 and check. The second batch always bakes faster than the first. You want them to be golden brown, and if you like them crispy, leave them in for longer!
8. When they're done, I like to put them on paper towels to cool. Then enjoy!