Borrowed Cookies

I made brownies and cookies for a funeral luncheon last week (and, of course it was the hottest day of the summer so far).   I just did the basics and was happy that my friend didn’t insist on lemon bars, which seem to be a funeral luncheon staple these days.

The chocolate chip recipe that I used is one that I got from our Anna years ago, which she got from the Betty Crocker Boys & Girls Cookbook, which was published in 1957.  Since Anna shared this recipe, it has pretty much replaced every other chocolate chip cookie recipe that I’ve ever used.  Great taste, great texture and really reliable.  What more could you ask for in a chocolate chip cookie?

Betty Crocker’s Boys & Girls Chocolate Chip Cookies

Ingredients
2⁄3 cup shortening (I used butter-flavored Crisco)
2⁄3 cup butter softened (but not too much)
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces semi-sweet chocolate chips
1  cup chopped nuts (optional)

Directions

  • Heat oven to 375 degrees.
  • Mix thoroughly shortening, butter, sugars, eggs, and vanilla.
  • Stir in remaining ingredients adding chips at the end
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Bake 8 to 10 minutes or until light brown.
  • Cool slightly before removing from baking sheet.

Yield:  I use an ice cream scoop so this recipe makes approximately 3 dozen larger cookies.

At the luncheon THREE different people asked me for the recipe.  Luckily since I had just made 3 batches the day before, I still had it in my memory.  The yesterday another friend texted me, asking for the recipe as well.  I’d feel proud except that I feel Betty Crocker and Anna should get all the credit!

Do you have a recipe that just always works? 

 

 

37 thoughts on “Borrowed Cookies”

  1. Sandra made wonderful c.c. cookies. Maybe this recipe. I have no way of knowing. Her one outstanding thing to bake. But despite that, Ben can have my share of c.c. cookies.
    She has been very difficult the last few days. Where would her nursing home be without the young Mexican heritage women? Here they are all natural born Americans. Maybe true in all nursing homes. I only know one. Now an African young woman has started there. She too is wonderful. Is it because they come from cultures which honor the elderly?
    I have no recipe that never fails. I can screw up everything.

    Liked by 6 people

    1. I remember reading an article about the infant mortality rate in America where we have the best technology and the most antibacterial pricing area and how our death rate in much much higher and the death rate in Mexico where they have less cleanly rooms but the difference is the nurturing that goes on
      the culture is one of love and caressing and caring vs usa infant rooms with kids in a clear plastic bassinet

      Like

  2. I have an oatmeal raisin cookie recipe that works well. I think it’s the one that’s on the carton of Quaker Oats. I love that recipe and I tweak it, increasing the cinnamon or adding pumpkin seeds, walnuts or pieces of dried apples and sometimes caramel or chocolate chips. I’ve used it for Rock Bend when I had to make huge quantities of food for the volunteers for at least three days. It can be made in a 9”x13” cake pan as chewy bars, especially when extra dried fruit is added. I love that recipe and it always works for me. For shortening I always use half butter and half vegetable shortening.

    Liked by 3 people

  3. I have a couple. My gluten-free chai-spiced sea-salt caramel or cinnamon chip cookies always seem to turn out. And my cranberry-rhubarb chutney is pretty much bullet proof…as long as I can get the ingredients (supply chain problems). I wish I could get my hands on some of the recipes that Mary Dragich (Duluth Preserving Co.) used. Her plum/cardamom preserves were amazing!

    Liked by 6 people

  4. Too many old faithful recipes to list. A few that stand out are Pierre Franey’s roast chicken recipe, a slow-roasted salmon from Ritz-Carlton in Chicago, steak au poivre from Best of Bon Appetit (1990 I believe), and the World’s Best Hot Fudge from Maida Heatter’s classic chocolate cookbook from way back (1980s?).

    I’m a Toll House c.c. cookie man myself, but I usually tweak the recipe and add more brown sugar and less white sugar, pecans instead of walnuts, and sometimes oatmeal, dried cherries, and/or cocoa powder to jazz them up.

    Chris in Owatonna

    Liked by 5 people

  5. Rise and Shine Baboons,

    VS, are you wanting the recipes themselves or just listing them?

    Greek Orzo Salad (feeds many)
    Wild Rice Chicken Salad
    Joanne’s Qinoa Pomegranate Tabouli. (In the cooking section)
    Tomato Basil Soup with Garden Veggies.
    Various pies
    Aunt Letha’s pie crust

    I had the cookbook pictured above when I was a kid. I learned to make brownies out of it, too. I may have made the Chocolate Chip Cookies from there, as well. I do not know what happened to that cookbook. Or maybe we wore it out.

    Liked by 4 people

      1. Dressing:

        1 clove garlic cut in half
        Juice from half a lemon
        Olive oil (twice the amount of juice)
        Shake that up when ready to apply to salad

        1/2 box orzo or ziti cooked according to directions
        1 bunch green onions, chopped finely
        1/2 cucumber chopped in squares
        Greek black olives, cut in half and in the amount you like
        1 package of crumbled feta cheese
        1 can garbanzo beans, drained
        1 can artichokes, quartered, drained
        1 chicken breast chopped (leave out for a vegetarian version)
        1 c. Cherry tomatoes cut in half

        combine it all and let it set awhile to blend the flavors

        Liked by 3 people

        1. Sounds great. BiR, or whoever facilitates getting recipes into the Kitchen Congress, please be sure to flag this one for inclusion in our collection.

          Like

        2. Thanks again, Jacque! It is just like mine! I add fresh minced parsley and/or a little fresh mint sometimes.

          Like

  6. There is my sister’s Savory Egg Bake for weekend mornings, and a Portuguese Seafood Stew for when I want to take a meal to someone who needs it for whatever reason, OR Joanne’s Chiliquillas…

    I’ll have to try several things mentioned above – I like my chili recipe but may try adding Wes’ Worcestershire…

    Liked by 2 people

  7. Marcella Hazen’s Olive oil and garlic pasta sauce
    My French Bread recipe
    I concur with the World’s best Hot Fudge Sauce recipe
    Penzy’s basic Chili

    A sure fire recipe for disaster is a bored terrier who discovers he can jump in the front loading washing machine. We have to watch him like a hawk!

    Liked by 3 people

  8. I make some Special K bars that come out pretty good 90% of the time. Sometimes they get dry. Haven’t figured out why.

    And my Amish Friendship bread is pretty reliable these days.

    Our toaster has gotten finicky… life is rough when you can’t even make toast.

    Liked by 2 people

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