Ok, so these are not my cookies in the photo there, but they are lovely aren't they? If I was more Martha Stewart I would have cookies like this at the ready in my exquisitely decorated home. Instead, I am still working on the decorations and any food left out, cookies included, run the risk of being eaten by our horde of kitties. So this plate of cookies will act as my inspiration until I do get to the cookie baking later in the month.
I will be baking cookies as I do every year the week before Christmas at my grandmother's (aka Nanna) house along with my mother, aunt and a cousin or two. It's a girls only event where there is lots of gossiping and baking and a general good time for all.
I do promise to snap some actual pics of the Christmas Chocolate Chips cookies and load them up here. They look like chocolate chip cookies, so you pretty much know what to envision.
I will warn you, this recipe involves Crisco and coconut. Do not wrinkle your nose or claim "but I don't like coconut"- you will still love these cookies. The coconut is very subtle and all my coconut hating friends rave about these cookies. And the Crisco? I can't recommend using it everyday but some recipes just should not be tampered with. Can I get an amen from my souther sisters out there?
Without further adieu...
Nanna's Christmas Chocolate Chip Cookies
1 cup shortening (that's right, bring out the Crisco! and don't dare think of trying to substitute something healthier)
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla flavoring/extract
2 cups self rising flour
2 cups quick cook oats
1 cup flaked coconut
1 cup of chocolate chips (you can be crazy here and mix half milk chocolate and half dark chocolate or stick with all milk chocolate)
1 cup chopped pecans
1. Cream 1 cup of shortening with 1 cup brown sugar and 1 cup granulated sugar.
2. Stir in 2 eggs and 1 teaspoon vanilla flavoring and beat well.
3. Stir in 2 cups of Gold Medal self rising flour (yes, my Nanna's recipe in my recipe book is just this specific), then add 2 cups quick cooking oats and 1 cup of flaked coconut.
4. Add 1 cup chocolate chips and 1 cup of chopped pecans.
5. Take 1 teaspoon of dough, roll into a ball, and place on a cookie sheet. Take a fork and press down the ball of dough in both directions (making a cute basket weave pattern with the fork tines).
6. Bake for 10 minutes at 375 degrees.
Eat one or two that may break as you slide them off the cookie sheet. This is an important rule- the eating of the "test" cookies. Let the rest cool and enjoy!