My son and his fiancé are coming home this weekend to work
on the wedding, but he called ahead of time and made one request…MOM, You haven’t
made your cookies in a long time…please?
I stayed home with my children when they were young, so I
had time to tweak, and change, and tweak again my chocolate chip cookie
recipe.  Finally, one day, we all agreed
the ultimate cookie had been achieved. 
So, I decided to share it with you since this is Saturday and it could be okay to take a rest from our style posts!
Remember, I said this is the ultimate cookie…not the
healthiest cookie!  If I change these
ingredients in any way…the cookie is just not the same.  I have been through many batches of failures  and merely second best.
First, soften one stick of butter and one stick of Parkay
Margarine….yes, brand matters!
 Thoroughly mix
together the butter, the Parkay Margarine, one large egg, one teaspoon of
vanilla, ¾ cup of sugar, and one cup of solidly packed light brown sugar.
Mix in a small bowl, 2 ¼ cups of all- purpose flour, one teaspoon
baking soda, and ½ teaspoon salt.  Add to
the butter mixture in small portions until thoroughly mixed together.
 Then add  three ounces 
of chopped walnuts and 18 ounces of milk chocolate chips…this is six
ounces more than usual.  Most recipes
will call for 12 ounce packages.  One of
the keys is more!!  Mix well.
Cover and chill in the refrigerator for at least two
hours.  DO not tell the family the dough
is there…or there will be none left…none left for you anyway!!  This dough also freezes easily and can be cooked in smaller portions.
Place is small balls on the cookie sheet.  Cook at 375 degrees for nine and one half
minutes…..DO NOT OVERCOOK.  This amount
of time will keep them soft and chewy!
Break out the milk and enjoy!  HAPPY WEEKEND ALL!!

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