This year’s December cookie recipe is a special one. I have the privilege of sharing¹ the Ultimate Chocolate Chip Cookie recipe by Crisco®. This is the recipe my family grew up on. My mom will always be remembered as the lady who made the best chocolate chip cookies. Whether it was for family, the mailman, school parties, lemonade stands, or for the neighborhood kids; my mom always had a plate of freshly baked cookies ready.

If you haven’t decided on what cookies to make for Santa this year, I urge you to try these. I think he would be pleased.

Merry Christmas!

Ingredients

• ¾ cup Crisco® Butter Flavor All-Vegetable Shortening
• 1¼ cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon Spice Islands® Pure Vanilla Extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ teaspoon Clabber Girl® Baking Soda
• 1 cup semi-sweet chocolate chips
• 1 cup coarsely chopped pecans(optional)

Instructions

1. HEAT oven to 375ºF.
2. BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

Note: If nuts are omitted, add an additional 1/2 C. semi-sweet chocolate chips.