March 02, 2021
Rated 3.4 stars by 9 users
These chocolate chip cookies come out very doughy. My family liked them, but I have to say I prefer my cookies on the crispy side. Enjoy!
3⁄4cup Circle B Ranch Lard
1 1⁄4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 extra large egg
1 3⁄4 cups all-purpose flour (unsifted)
1 teaspoon salt
3⁄4 teaspoon baking soda
1 cup real semi-sweet chocolate chips
Preheat oven to 375°F.
Combine shortening, sugar, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat in egg.
Combine flour, salt and baking soda in small bowl.
Mix into creamed mixture at low speed until just blended.
Fold in chocolate chips and nuts.
Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
Cool 2 minutes on cookie sheet.
Remove to wire rack.
Serve warm or cool completely before storing.
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