Chocolate Chip Cookies


Last weekend my kiddos put out a Lemonade stand to earn money to help pay for their summer activities.  They did awesome.  Thank you to all of their patrons!  They were able to raise 3/4 of their goal in one day!  I am sure their cuteness was the main draw for customers but they did get many compliments on their lemonade and cookies.  I’ve posted my cookie recipe below for those of you who missed it.  They will also be back out next week (May 16-20) from 3:00 PM – 4:00 PM each day.


Cam’s Cookies

Everyone has their own opinion of what makes the perfect chocolate chip cookie.  I like mine thick and chewy.

1/2 C Shortening

1/2 C Butter (real butter people, no margarine)

3/4 C Sugar

3/4 Brown Sugar

2 Eggs

1 tsp Pure Vanilla Extract (2 tsp is you are using imitation vanilla)

1 tsp Baking Soda

3 – 3 1/2 C Flour  (I usually use 3 3/4 dependent on humidity)

1/2 a bag of Chocolate Chips

Bake 8-10 minutes on 375 F

Melt shortening and butter together in mixing bowl cream together with sugar, add remaining ingredients.  Most recipes only call for 2 1/2 – 3 C of flour but I like a stiffer dough.  Scoop onto pan in tablespoon portions.  Make scoops into oblong shapes and stand up so they basically look like little towers instead of perfect balls; this will make the cookies thicker and softer.  Bake until the first signs of golden brown coloring; about 8 -9 minutes on a dark pan, 10 minutes on a light pan.  Let cool slightly on pan for a couple of minutes before transferring to a cooling rack or plate to finishing cooling.