This recipe was the standby cookie recipe of my childhood. Originally given to us by Reba Dame, a precious woman from our church, I've never tasted any cookie quite like these. To be honest, there is a bowl of dough in our fridge right now.
Mama's Chocolate Chip Cookies
makes 8-10 dozen
1 cup margarine or butter
1 cup Criscco
1 cup oil
1 cup sugar
2 cups brown sugar
2 tsp vanilla
2 tsp water
4 eggs
6 3/4 cups flour
3 tsp baking soda
1 1/2 tsp salt
2 cups chopped pecans
12 oz. chocolate chips
Cream margarine or butter, shortening, oil, sugars, vanilla, water. Beat in eggs. Sugar should be essentially dissoved, mixture creamy. Mix flour, soda, salt well. Fold into creamed mixture. Gently stir in chocolate chips and pecans. Drop by teaspoon onto cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool, store in sealed container. Dough will keep in fridge 3-4 weeks. Cookies also freeze well. (But at our house, neither the dough or the cookies last very long!)
5 comments:
We need to have a chocolate chip cookie tasting when we get together next time because SHawn thinks his cookies are the best too:) We are going to try out your recipes as well:)
So the REAL question is...
how much of the dough gets baked into cookies and how much is eaten as dough? ;D
Julie
Julie, most of the dough (like 95%) actually goes into the oven! I really like the consistency of these cookies, and the pecans taste better when they are toasted, too.
Gayly, I'm all about taste testing different chocolate chip cookie recipes :-)
Joanna
Joanna,
These sound delicious! I love tried and true recipes that have been handed down for generations. Those are the best kind. Can't wait to try your recipe. Thanks for sharing.
Love you and keeping you in prayers,
Pat
I missed this post until today! Thank you, Joanna! :-)
And Julie, I'm with you. I'm not sure how much of this dough will end up in the oven at our house. I think the last batch that made it into cooked form was the batch Sarah & Olivia made at our house five weeks ago!
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