Momma Mel

Lesson Learned

December 7, 2011
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Ok, so I should have learned this lesson a long time ago, but I’m a slow learner. It’s kind of a big deal to double check that your ingredients are, in fact, what you think they are. If not, you end up with green chocolate chip cookies. I’m not talking oh-it’s-Christmas-I-should-make-these-green, but a oh-here’s-the-vanilla-extract-holy-frog-legs-that’s-green-food-coloring-green. Yeah. Whoever decided that it was a good idea to put green food coloring in an identical bottle as the vanilla extract is on my naughty list.

Anyway, this is a recipe from my in-laws that is in my personal cookbook. These are some of the best chocolate cookies I have ever had, and my brother-in-law, Peter, used to make me a batch on a pretty regular basis in a bid for the ‘favorite brother-in-law’ title.

In-Law Chocolate Chip Cookies
2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
12 oz semisweet chocolate chips

Preheat oven to 375 degrees. Mix shortening, butter, sugar, brown sugar, eggs, and vanilla with a mixer. Mix in baking soda and salt. Slowly, cup by cup, mix in the flour. Stir in chocolate chips.

Make balls of dough and drop onto a foil covered cookie sheet. Cook for five minute periods, checking to make sure they don’t burn. Cool for ten minutes.

Hide in your room, and eat them all. If, by some miracle, you have leftovers, store them in an airtight container with a couple slices of bread.

If you have a need or desire for green chocolate chip cookies, these still taste just as good with a teaspoon of green food coloring in them.


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A little bit about me- I am a Mom and a Wife as my full time job. We are a homeschooling family with four kids. I love Jesus, reading, crafting, tea, and nerdy stuff.