This week is Chocolate Chip Cookie Week, and you can never have too many chocolate chip cookie recipes. To celebrate, here's a Crisco Chocolate Chip Cookie Recipe from the 1990s. (Yes, the 90s are Retro!) I will admit, though, that I would use butter in my recipe! Sorry, Crisco, I love you in pie crusts and other baked goods, but not in my cookies. I do really like your Advertisement, though! Don't you feel you could 'almost take a bite out of this recipe'!
1990s Crisco Chocolate Chip Cookies
3/4 cup Butter Flavor Crisco (I use butter)
1-1/4 cups firmly packed brown sugar
2 Tbsp milk
1 Tbsp vanilla
1-3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chocolate chips
1 cup pecan pieces
Heat oven 375˚F.
Cream Butter Flavor Crisco, brown sugar, milk, and vanilla in large bowl. Blend in egg.
Combine flour, salt and baking soda.
Add to creamed mixture, gradually.
Stir in chocolate chips and nuts.
Drop rounded tablespoons (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet.
Bake at 375˚F. 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.
Cool on baking sheet 2 minutes. Remove to cooling rack.
Makes 3 dozen 3-inch cookies