Saturday, August 13, 2011

Retro Crisco Chocolate Chip Cookies

I grew up with Crisco used as a shortening alternative in baking. I always wondered about this white goopy stuff. As a girl, I made many pie crusts with Crisco. Butter was always my choice, and lard was not an alternative in my mother's house. Actually all these shortenings make great pie crusts.. just different. Funny, I don't think I have any Crisco in my pantry right now.

According to Wikipedia, Crisco is a brand of shortening produced by the J. M. Smucker Co. popular in the United States. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil. While the term Crisco is commonly used as a synonym for all shortening, Procter and Gamble markets olive, cooking, and baking oil and a cooking spray under that trademark.

Over the years, there were lots of Crisco pamphlets and cookbooks distributed as marketing incentives. So, I thought I'd post this retro recipe for "Ultimate Chocolate Chip Cookies" from Crisco. The recipe calls for "Butter Flavor Crisco all-vegetable shortening". Personally I would substitute real butter for Crisco in this recipe. Crisco does have its uses, but not necessarily in chocolate chip cookies. However, if you keep kosher, you might want to try this recipe. Disclaimer: I have not made these cookies; I just love retro ads and cookbooks and wanted to share.

CRISCO ULTIMATE CHOCOLATE CHIP COOKIES

3/4 cup Butter Flavor Crisco all-vegetable shortening
1-1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*

*If nuts are omitted, add an additional 1/2 cup chocolate chips.

Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375°F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.

12 comments:

Terry Odell said...

These are SO good (although I don't know how retro they are -- when did the butter flavored Crisco come into being?) The beauty of them for me is that by using all brown sugar instead of part brown/part white, they're chewy, chewy, chewy. I used to bake them for all 'bring some cookies' events. And for the household too!

Terry
Terry's Place
Romance with a Twist--of Mystery

Margaret H said...

Margaret wrote: "Wow, these bring back memories, Janet. I had a friend who always used Crisco in her Choc chip cookies while I was using butter/marg... her's were softer, quite different than mine and delicious."

~~louise~~ said...

Ah, I was just looking through some "retro" Crisco booklets. (yes organizing, again:) I must say, many of the older editions sure do have some nice graphics. As for the recipes, well, let's put it this way, I have Crisco in the pantry just in case...

Thanks for sharing, Janet...

Janet A said...

You know I have Crisco in the cabinet. We usually buy the big can. The little boxes cost too much compared to the big can. I use it to fry, for pie crust, grease a cake pan. I have even used it to rub on potates when I bake them. It is good stuff.

The recipe looks interesting. Not sure if I would make it. We have not liked the butter flavored Crisco.

Janet Rudolph said...

Lots of comments here & on Facebook abt these cookies. some people love the butter flavored Crisco. I like a crispy chocolate chip cookie, so I'll stay with butter :-)

Nicole said...

I made these all the time way back when (gosh - am i old enough to say that?) and still will make them every now and again. They always got rave reviews!

rondy said...

This recipe is so appropriate with the opening of the movie The Help this week and it's many references to the many uses of Crisco in the 60's. I think I'll go to the store and buy some Crisco and whip up these cookies for my family. Thanks for the reminder.

Jess said...

I import butter flavored Crisco to make these. Had to adapt slightly due to UK flour being somehow different (more flour, less fat needed), but they are still the best. No other recipe compares.

cybele said...

The ingredients in Butter Flavor Crisco, from their website, are:
SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, TBHQ AND CITRIC ACID (ANTIOXIDANTS), BETA CAROTENE (PRO VITAMIN A) ADDED FOR COLOR.

Ew.

I'll stick to butter.

Also, that artificial flavor, that's most likely diacetyl, which has been implicated in a ghastly lung disease in workers in factories that use the stuff.

ネコチョコ said...

The recipe looks interesting.
Thanks for sharing.
double chocolate chip cookie recipe

Anonymous said...

I used regular Crisco and added 1 1/2 teaspoon of butter flavoring. Also added 1 3/4 cup mini semisweet chocolate chips and 1 cup of coconut. Used parchment paper on middle rack of oven for 12 minutes.

Bobby v d said...

I believe this is my mom' mother's recipe. The one thing i loved her for. I would do anything to have her baking them now with my 94 year old mom. I was able to find them where ever they hide them from me!