Recipes

"DG" Chocolate Chip Cookies

Cookies  Reynolds® Parchment Paper 

• Cooking Time: 10
• Servings: 40
• Preparation Time: 10
• 1/2 cup quick cooking oats
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 cup butter-flavored Crisco
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp fresh lemon juice
• 2 eggs
• 2 1/2 cups premium bitter- or semisweet chocolate chips
• (Ghirardelli or Guittard)
• 1 1/2 cups chopped pecans
• Kosher salt

Preheat oven to 350 and line cookie sheets with parchment paper.

Combine first 5 ingredients (through cinnamon) in large bowl; whisk together.

In separate bowl, cream Crisco, both sugars, vanilla and lemon.

Add eggs one at a time and mix until smooth.

Stir in dry ingredients, chocolate chips and nuts.

Spoon by rounded 1/4-cup blobs 2 in. apart on parchment-lined cookie sheet.

Sprinkle lightly with Kosher salt.

Bake 10-12 minutes, until light golden brown on outside edges but still soft in middle.

I've been tinkering with my chocolate chip cookie recipe for years. I passed out this most recent variation at a church potluck, where it was declared a DG (darn good) cookie. I think you'll agree, it's pretty DG!

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