reaphux0r
03/12/03, 09:53 PM
This recipe makes about 24 chewy cookies.
Ingredients
1 egg
1/2 cup butter or other soft shortening
1 cup light brown sugar
1 teaspoon vanilla
2 tablespoons water
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) semi-sweet chocolate bits
or
1 teaspoon cinnamon and 1/2 cup raisins
Procedure
Get Ready
Set the oven temperature to 375 degrees.
Grease the cookie sheets.
Make the Cookie Batter
1. Get a small bowl and a rotary beater. Break the egg into the bowl. (No bits of shell, please!) Beat the egg with the beater. Beat it until it is light and foamy. Then set the bowl aside.
2. Now get a large mixing bowl. Measure the shortening and put it in the bowl.
3. Pack the brown sugar in a measuring cup and dump it on the shortening. Cream the shortening and the brown sugar together.
4. Pour the beaten egg onto the creamed mixture. Add the vanilla and the water.
5. Beat the mixture with a mixing spoon. Beat it until you have a smooth, creamy batter. Set the mixing bowl aside.
6. Measure the flour, the baking soda, and the salt into a sifter. Sift them into a bowl.
7. Pour about half the sifted ingredients onto the creamed mixture. Stir. Then pour the other half in. Stir until all the flour is blended into the batter. You have a batter that can be used to make two different kinds of cookies. Which kind will you make?
8. If you are making chocolate chips, do this now: Dump in the package of semi-sweet chocolate bits. (Do not put in any cinnamon.) Stir the chocolate bits into the batter.
If you are making raisin-cinnamon cookies, do this now: Measure the cinnamon and sprinkle it over the batter. Stir it in. Then dump in the raisins, and stir them into the batter.
Shape and Bake the Cookies
Use an "eating" teaspoon. One full teaspoon of batter makes one cookie. Dip the spoon into the batter and push the batter off onto the greased cookie sheet. These cookies will get bigger in the oven so leave plenty of room around each cookie.
Put the cookie sheet into the hot oven. The cookies should be ready in 12 minutes. (If you have another cookie sheet, get another batch ready for the oven now.)
Twelve minutes go by fast! The cookies come out of the oven! Lift them off the cookie sheet with a spatula and set them on a wire rack to cool.
The next time you try this recipe, you may want to divide the dough in half after step 7 and make half raisin-cinnamon cookies and half chocolate chips. Use half the amount of raisins, cinnamon, and chocolate bits.
Ingredients
1 egg
1/2 cup butter or other soft shortening
1 cup light brown sugar
1 teaspoon vanilla
2 tablespoons water
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) semi-sweet chocolate bits
or
1 teaspoon cinnamon and 1/2 cup raisins
Procedure
Get Ready
Set the oven temperature to 375 degrees.
Grease the cookie sheets.
Make the Cookie Batter
1. Get a small bowl and a rotary beater. Break the egg into the bowl. (No bits of shell, please!) Beat the egg with the beater. Beat it until it is light and foamy. Then set the bowl aside.
2. Now get a large mixing bowl. Measure the shortening and put it in the bowl.
3. Pack the brown sugar in a measuring cup and dump it on the shortening. Cream the shortening and the brown sugar together.
4. Pour the beaten egg onto the creamed mixture. Add the vanilla and the water.
5. Beat the mixture with a mixing spoon. Beat it until you have a smooth, creamy batter. Set the mixing bowl aside.
6. Measure the flour, the baking soda, and the salt into a sifter. Sift them into a bowl.
7. Pour about half the sifted ingredients onto the creamed mixture. Stir. Then pour the other half in. Stir until all the flour is blended into the batter. You have a batter that can be used to make two different kinds of cookies. Which kind will you make?
8. If you are making chocolate chips, do this now: Dump in the package of semi-sweet chocolate bits. (Do not put in any cinnamon.) Stir the chocolate bits into the batter.
If you are making raisin-cinnamon cookies, do this now: Measure the cinnamon and sprinkle it over the batter. Stir it in. Then dump in the raisins, and stir them into the batter.
Shape and Bake the Cookies
Use an "eating" teaspoon. One full teaspoon of batter makes one cookie. Dip the spoon into the batter and push the batter off onto the greased cookie sheet. These cookies will get bigger in the oven so leave plenty of room around each cookie.
Put the cookie sheet into the hot oven. The cookies should be ready in 12 minutes. (If you have another cookie sheet, get another batch ready for the oven now.)
Twelve minutes go by fast! The cookies come out of the oven! Lift them off the cookie sheet with a spatula and set them on a wire rack to cool.
The next time you try this recipe, you may want to divide the dough in half after step 7 and make half raisin-cinnamon cookies and half chocolate chips. Use half the amount of raisins, cinnamon, and chocolate bits.