Chocolate Chip Cookies

Tomorrow at work the Activities Committee is having a bake sale and they asked that Donna make some of her famous Chocolate Chip Cookies. So tonight I had the horrible job of stirring raw ingredients into a bowl of dough. And of course I had to dispose of the not so round and pretty ones that are unfit for sale.

It is a variation of the recipe that came out of a Betty Crocker Cookbook. Change one is the recipe calls for 2/3 cup margarine and 2/3 cup shortening, we just use 1-1/3 cups margarine. Through experimentation we have found that the cheaper the better. Our current favorite is the Kroger brand for 39¢ a pound. The second change is the addition of a little bit of coconut. This makes them just a little moister. Do not use a mixer, a wooden spoon and your arm to stir is all you need.

1 1/3 cups margarine, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
1 teaspoon soda
3 cups all-purpose flour
1 cup chopped walnuts
3?1/2 ounces sweetened coconut
12 ounces semisweet chocolate chips

Heat oven to 375.
Mix thoroughly margarine, granulated sugar, brown sugar, soda, eggs & vanilla. Stir in remaining ingredients, one at a time in the order listed. I usually add in the flour a cup at a time. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet.

Happy eating…