Tuesday, November 14, 2006

Chocolate Chip Cookie Recipe

Yes, this is an ACTUAL picture of the ACTUAL cookies that I ACTUALLY baked this morning! It's my favorite cookie recipe. I like it because it uses vegetable oil instead of butter. When I was first learning to bake in high school I hated trying to make cookies with butter because it had to be softened. Somehow I'd always mess it up and melt the butter and my cookies would end up looking like burned roadkill (very flat!). My mom got this recipe from a teacher she worked with and it has yet to fail me.

Apple Annie's Chocolate Chip Cookies (I have no idea who Apple Annie is)

1 1/2 cups sugar
1 1/2 cups brown sugar, packed
1 1/2 cups vegetable oil
2 tablespoons vanilla
3 eggs
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
12 oz. (one bag) chocolate chips
1 cup chopped pecans (optional - I never use them)

-Preheat oven to 375 degrees F.
-Mix sugar, brown sugar, vegetable oil, vanilla and eggs together until well blended.
-Add remaining ingredients and blend thoroughly (Cathy's note: don't be surprised if the dough doesn't look like normal cookie dough - it's not supposed to. It will be much thicker, more oily and consequently less sticky than normal dough.).
-Drop by rounded teaspoonfuls 2 inches apart on to an ungreased cookie sheet.
-Bake 8 to 10 minutes or until lightly browned (Cathy's note: It took me over 15 minutes to get them lightly browned the last time I made them. My advice is to check them at 8 minutes and then every 2 or so minutes after until they are lightly browned).
-Cool before removing from cookie sheet.

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