(The BEST) Chocolate Chip Cookies [UPDATED!]

One of my most requested baked treats are these chocolate chip cookies which are a version of the recipe found over a decade ago on the packaging of the generic Aldi brand chocolate chips! How about that for a recipe source? :)

Modifications are minor. In fact, it might be only the doubling of the vanilla. (But oh, that makes them delicious!) Cook time and temp will vary, too. See instructions below for more on that.


1 cup butter, softened
1 cup shortening
1 cup sugar
2 cup brown sugar
4 eggs
3-4 tsp vanilla
5 cups flour
2 tsp baking soda
2 tsp salt
1 large bag chocolate chips

Preheat oven to 350ºF. Your oven may vary, so watch carefully to see that the cookies are baking thoroughly without browning the edges too much. This will dry out the cookies, or even “burn” the bottoms (more than you want!). The original recipe instructed the baker to preheat to 375ºF, but this caused the too-quick browning, without thorough baking. So know your oven, and set the temperature accordingly.

Cream butter, shortening and sugars. I like to whip it on high speed for 1 or 2 minutes. Add in eggs and beat again till smooth and fluffy. Add vanilla, then flour and other dry ingredients. Mix together, but not on high speed this time, just until all dry ingredients are worked in. Add chocolate chips (I use a whole 24 oz bag, but you can add as many or as few as you like.)

Spoon out in generous tablespoon-fulls. Eight drops per cookie sheet, one-and-a-half to two inches in diameter. I prefer to bake one tray at a time, allowing for the most even heat distribution. Bake 8-10 minutes, watching carefully for the browning edges and for any moisture to disappear from the middle. Do not over-bake! Once cookies are ready, remove from oven and allow to cool on cookie sheet for a couple minutes. After a short cooling time on the tray, remove to a cooling rack. Allow to cool for at least five to ten minutes before eating (or storing).

Recipe makes approximately five dozen large cookies. And believe me, they go fast! :)

Originally published July 29th, 2013. Updated September 8th, 2014


1/2 cup of shortening
1/2 cup of butter
2 eggs
2 tsp. cream tartar
1 1/2 cups of sugar
2 1/3 cups of flour
1 tsp baking soda
1/4 salt

Sugar & cinnamon mixture
(for cookies to be rolled in)
2 tbl sugar
2 tsp cinnamon

I’ve been making these quite often lately. They’re delicious, and other than the Cream of Tartar, the ingredients are simple and usually in my cupboards!

Cream shortening, butter, sugar together. I usually beat in the mixer on high until quite fluffy. Add the eggs and beat on high again. Add the flour, cream of tartar, baking soda, & salt and mix well.

Roll into 1″ balls and then drop in the cinnamon/sugar mixture until well coated.

Bake at 350 degrees about 8 – 10 minutes. (I have found that a slightly higher temperature—375ºF, produces slightly crispier edges, which can be nice!)

Allow to cool on the cookie sheet for a minute or two, then remove to a cooling rack. And then… enjoy!

Peanut Butter Cookies

These cookies are fairly quick and easy, and are a delicious treat! (I know this because they don’t last much longer than it takes to cool them off! They are a hit in the Campbell home!)

Recipe adapted from Betty Crocker’s 40th Anniversary Cookbook


1/4 cup butter, softened
1/4 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter (creamy or crunchy)
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350ºF. (Recipe says 375ºF, but I have found 350ºF to work better with my oven.)

Mix the first six ingredients together until smooth and then add the flour, baking soda and baking powder. Optional extra ingredients include chopped peanuts and chocolate chips. (And whatever else you might want to throw in!)

The recipe says to chill, but I’ve never found that to be necessary. Roll teaspoon size balls of dough and place on a cookie sheet. Press down to about 1/4″ thick with a fork (making crisscross marks by turning the for 90º) or with any sort of styled press for even more fun-looking cookies! Sprinkle each cookie with white sugar and bake for 9-10 minutes, or until cookies look dry and you can see a slight browning around the bottom edge.

Let them cool for a minute or two on the cookie sheet, and then remove to a baking rack to cool more thoroughly.

Recipe makes about 3 dozen cookies.

Lemon Crackers (But they’re really cookies…)

When I was a kid, my Mom would make these puffy, soft, delicious treats every once in a while, and we loved them!  I eventually found out that they were a recipe passed down through my Mom’s maternal side of the family from some distant Welsh relative.  (Her mom, and her grandma used to make them, and so on.)  Since the recipe is so old, there are some interesting ingredients in the list below.  I’ve included a couple links to purchase the non-standard items at Amazon.com, if that helps.  Enjoy this old family recipe!

Lemon Crackers
1 Tbps Bakers Ammonia*
1 Cup Milk
1/2 Cup Shortening
1 1/2 Cup sugar
1 Egg
1 Tbps Lemon Oil*
5 Cups flour

Mix ammonia and milk together.  Add the rest of the ingredients.  Slowly add flour.  Mix.

Roll out dough till about 1/4” thick and cut out shapes (the top of a glass will work).  Place on cookie sheet.

Bake at 350ºF for 10-12 minutes.

Goes great with a nice cup of tea!

* Baker’s Ammonia is not very commonly used any more and so is slightly difficult to find. I did find some at Amazon.com, for a decent price. Lemon Oil is also not that easy to find, but I’ve included a link here below as well.

Pumpkin Cookies

Cream the following ingredients:

3/4 cup butter

1 cup sugar

1 egg

1 cup pumpkin

1 tsp vanilla

Mix in:

2 cups flour

1 tsp cinnamon

1 tsp soda

1/8 tsp cloves

Drop on greased cookie sheet using a teaspoon. Makes about 3 dozen cookies. Bake at 350˚ for 12-15 minutes.


1 1/2 cups confectioners sugar

3 Tbps butter

1/2 tsp cinnamon

enough cream (milk) for spreading consistantly.

Its best if you frost while cookies are warm.