MARGUERITE’S KITCHEN

Our cooks at both BRL and LCO learn our many recipes and offer guests an array of flavors and tastes. Everyone has their favorites, however, many guest enjoy our chocolate chip cookies, requesting extras in their lunchbox. Here is it, the recipe, so now you can make them at home.

Chocolate Chip Cookie
Ingredients:
1 cup shortening, Crisco preferred
1 cup brown sugar
1 cup white sugar
2 eggs
1½ cups flour
3 Tablespoon WARM water
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 small pkg chocolate chips
3 cups uncooked quaker oats
1 cup peanuts

Method:
Heat oven to 350°F.
In large bowl, mix sugars (white & brown) and Crisco shortening until well blended.
Stir in vanilla, egg and warm water until mixture is light and fluffy.
Sift flour, baking soda and salt together, then mix into egg/sugar mixture.
Up to this point, use the mixer.

Fold in by hand the oatmeal, do not mash/crush oats.
Fold in by hand chocolate chips and nuts.
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 10 to 12 minutes or until golden brown.
Cool slightly; remove from cookie sheet to wire rack.

Enjoy your baking and cookies.