| FIL AND HAZEL'S CHOCOLATE CHIP COOKIES |
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Makes 3-1/2 dozen cookies1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 2/3 cup firmly packed brown sugar 1/2 cup granulated sugar 1 large egg 1 medium egg 1 teaspoon vanilla 1 teaspoon baking soda 1/4 teaspoon salt 1 cup all-purpose flour 1 cup whole wheat flour 1 cup semi-sweet chocolate chips 1/2 cup toasted whole hazelnuts, finely chopped* *Toast hazelnuts in shallow pan at 350ºF for 7 to 8 minutes or until skins begin to flake. Turn out onto towel. Rub to remove most of skins. Return nuts to pan. Toast 5 minutes, shaking pan occasionally. Cool before using. Heat oven to 375ºF. Place sheets of foil on countertop of cooling cookies. Combine shortening, brown sugar, granulated sugar, eggs, vanilla, baking soda and salt in large bowl. Beat at medium speed with electric mixer until well blended. Gradually stir in all-pupose flour and whole wheat flour. Stir in chocolate chips and hazelnuts. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove to foil to cool completely. |
