Post hoc ergo procter hoc

wooliebear:

After much research and a bunch of test batches I’ve found my favorite chocolate chip cookie recipe. It’s a personal decision—some people like a little crunch and some like giant cookies and some like cake and some like pie. These are perfect for us—they’re on the small side but gooey and delicious. And yes, these are better than the recipe on the back of the chocolate chip bag. MUCH better.

Recipe courtesy Better Homes & Gardens:

Ingredients

• 1/2  cup shortening
• 1/2  cup butter
• 1/2  cup granulated sugar
• 1  cup packed brown sugar
• 1/2  teaspoon baking soda
• 2  eggs
• 1  teaspoon vanilla
• 2-1/2  cups all-purpose flour
• 1  12-ounce package (2 cups) semisweet chocolate pieces (Hershey’s makes the very best) 
• 1-1/2  cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)

Directions

In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. (I melt the butter. You can also use all butter for this recipe.) Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.

Make-Ahead Tip: Bake and cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label, and freeze up to 1 month.

 Ooo, I was with you right up until you told me to put the cookies away for a month…