The basic cookie how to begins like this: Preheat oven to 375 degrees
Dry ingredients need to be mixed together before making the cookie dough.
I use a whisk and mix briskly for a few minutes.
Set dry ingredients aside and begin working on “wet” ingredients.
My Famous Healthy Chocolate Chip Cookies
2 ¼ cups of flour
1 ¼ cups brown whole grain flour and 1 cup white flour (for consistency)
1 teaspoon baking soda
½ teaspoon salt
Put all dry ingredients into medium bowl and use fork or whisk to mix briskly until ingredients are blended well.
For the “wet” ingredients, again, all cookies have the same basic ingredients and rules for mixing. All brown sugar is firmly packed
In a separate large bowl allow the Crisco to be at room temperature
Mix the sugars into the shortening until the mixture is light and fluffy, add your room temperature eggs separately, mixing after each, add vanilla, continuing to mix.
1 cup butter flavor Crisco, at room temperature
½ cup sugar
1 cup firmly packed brown sugar
2 room temperature eggs
1 ½ teaspoons vanilla
2 cups of semi-sweet chocolate chips
1 cup of chopped walnuts
Gradually mix flour mixture into the sugar mixture until well combined, add chocolate chips then nuts, if desired. You will need to use a spoon rather than the mixer for the final mix.
Cover cookie sheet with parchment paper to keep the cookies from sticking to the cookie sheet.
Drop cookie dough by rounded tablespoons onto cookie sheet about two inches apart
Bake for 10 to 14 minutes (first batch usually takes the longest).
I usually keep the batches going by operating two cookie sheets at a time. I take one batch out of the oven and have the other cookie sheet prepped and ready to go into the oven.