Is there anything that speaks more quintessentially of childhood than the smell of Mom’s chocolate chip cookies greeting you after a long day of school? Not for me.
I grew up on Mom’s chocolate chip cookies. Mom made them for us every first day of school, last day of school, and once every week, it seemed. This recipe is very near and dear to my heart. It’s the first recipe I learned by heart. Arguably, these are the cookies that sparked my interest in cooking.
These cookies are, hands down, the best. Never dry, thin, or crumbly, but always soft and pillowy. We proudly call them “Shirley Cookies,” also known as “The Best Chocolate Chip Cookies You Will Ever Have.”
You will need:
- 3/4 C Sugar
- 3/4 C Brown Sugar
- 1 C Shortening
Cream together. Beat in:
- 1 Tbls Vanilla
- 1 Tbls Hot Water
- 2 Eggs
Sift together and slowly mix in:
- 1 tsp Baking Soda
- 1 tsp Salt
- 3 C Flour OR 2 C flour and 2 C Oats (I enjoy them both ways, just depends on preference)
- Chocolate chips as desired (I use about a full average size bag)
Drop by tablespoons on a greased cookie sheet. I like using an ice cream scoop for consistency. For uniform cookies, roll in small balls.
Bake for 8 minutes at 350° F.
Raw, completed dough