Chocolate Chip Cookies

When I was a young girl we filled our summers with 4-H classes. They were the highlight of every year after school was out. We learned many skills including cooking, sewing, home care, babysitting. At the end of the summer we celebrated by entering our newly learned talents in the local fair.
One summer we entered homemade chocolate chip cookies in the fair. My friend didn't have time to make hers so she called and asked me if she could have some of mine. I really didn't want to but I wanted her friendship more so I said yes. I made the cookies and kept six for me and gave six to her.
Our cookies sat side by side in the 4-H building. On top on them were the ribbons. She got a blue ribbon and I got a red ribbon.
At first I was really hurt, but this lesson has lived with me and I have been able to share it with many people.
It is just an opinion - and different judges might judge differently.
So next time you feel wrongly judged just remember the chocolate chip cookie story.

Malorie's Ultimate Chocolate Chip Cookies
3/4 cup Butter flavored Crisco Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoon milk
1 tablespoon vanilla
1 egg
1 3/4 cup flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)

1. Heat oven to 375°.
2. Combine Butter flavored Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended and creamy. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoons of dough 3 inched apart onto ungreased baking sheet. Bake for 8-10 minutes for chewy cookies. They will look slightly raw. Do not overbake.
Cool for 2 minutes on baking sheet. Remove cookies to cooling rack.

Makes about 3 dozen cookies.