September means back-to-school time, with lunchboxes to fill, after-school snacks to plan for teams and clubs, and of course, the inevitable bake sales. This chocolate chip cookie recipe has been the go-to for bakers in my family for nearly 40 years now, and always gets rave reviews. The next time your family is craving a homemade treat, whip up a batch, pour some tall glasses of milk, and enjoy!
WHAT YOU'LL NEED
¾ cup brown sugar, firmly packed
½ cup sugar
½ cup margarine or butter*, softened
½ cup shortening
1 ½ tsp. vanilla
1 ¾ cups all-purpuse flour
1 tsp. baking soda
½ tsp. salt
1 cup semi-sweet chocolate chips
½ cup chopped nuts or
sunflower seeds, optional
HOW YOU'LL MAKE IT
Heat oven to 375 degrees.
In a large bowl, combine the first six ingredients. Mix well. Stir in flour, soda and salt. Blend well. Stir in chocolate chips and nuts, if using. Mix well. Drop by rounded teaspoonful, two inches apart, on ungreased cookie sheet. Bake for 8 to 10 minutes, or until light golden brown. Immediately remove from cookie sheet to cooling rack. Makes approximately 48 cookies.
*My family prefers butter in this recipe!