This recipe is contributed by Sheryl Shard, co-author of the book “Sail Away! A Guide to Outfitting and Provisioning for Cruising”. Sheryl has been cruising with her husband, Paul, aboard their Classic 37 sailboat, Two-Step, since 1989
My mother, May, loves to bake and one of her all-time favourite hits are her Chocolate Chip Cookies. As kids, my sister, Cori, and I loved to help her roll them out – because even the raw dough is delicious! Mom makes big batches of these yummy crisp cookies and stores them in lovely cookie tins which she gives out to friends and family. Before any cruise, Paul and I are always presented with a good supply.
Sheryl’s Mom’s Chocolate Chip Cookies
1 cup shortening (I use Crisco)
3/4 cup brown sugar
3/4 cup white sugar Beat well until mixed together and creamy looking
2 eggs (large) Add separately and beat in well
2 tsp. vanilla Beat in.
2 cups all purpose flour
1 tsp. baking soda
1/2 – 1 tsp salt Sift together and add to mixture.
Stir in 1 package chocolate chips (2 cups)
1/2 cup chopped walnuts, if you wish.
There are so many people allergic to nuts that Mom leaves them out most times.
Roll into 1″ balls. If the dough is sticky, leave it in the frig until it is easier to work with, then roll it.
Bake at 375 F for 10 – 12 minutes.
Put on rack to cool.
Makes about 65 cookies that keep well in a tin or the freezer.
You can find more from Paul and Sheryl Shard on their website at www.distantshores.ca
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