Chocolate-Chip Cookie Recipe (Double-Batch)
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Author: Levi Hackwith -
Posted On: Friday September 28th, 2007
Due to popular demand, here's the recipe to my famous chocolate-chip cookies. You can thank my good friend Bryan for this recipe. Make sure you have a strong arm and a really strong stirring spoon or automatic mixer. If you're not careful, you will snap a mixing spoon or two.
I orginally learned of these cookies back in my college days at ITT Tech. These cookies have been thoroughly tested and are recommended for use in resolving arguments, settling debts, making new friends, and winning rediculous amounts of brownie points with your significant other. You may also find that you suddenly have a lot more "friends" than you used to. Please bake responsibly.
Ingredients
- 2 Cups Crisco Shortening
- 1½ Cups White Refined Sugar
- 1½ Cups Brown Sugar (real C&H Brown sugar)
- 4 Eggs
- 2 Teaspoons of Vanilla
- 2 Teaspoons of Hot Water
- 2 Teaspoons of Baking Soda
- 2 Teaspoons of Salt
- 4 Cups of All Purpose Flour
- 24 Ounces of Chocolate Chips (Semi-sweet, Milk Chocolate, Butterscotch, Whatever)
- 4 Cups of Old Fashion Oats (Not Instant or Quick Oats)
Cooking Directions
- Cream together shortening, white sugar, and brown sugar.
- Add eggs, vanilla, and hot water. Mix thoroughly.
- Mix in baking soda and salt.
- One cup at a time: mix in flour.
- Add chocolate chips and mix thoroughly.
- One cup at a time: mix in oats.
- Lightly form balls of dough and place on ungreased cookie sheet, or lightly greased (Pam) jelly roll pan.
- Bake at 375° for about 8 to 10 minutes. Cookies are done when top starts to turn brown.
Wait about 10 minutes before removing to a cooling rack. Cookies will still be soft, so you may have to place foil on top of the rack to prevent drooping. This double-batch makes about 50 or so cookies so call your friends over when they're done (or don't).
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