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There is nothing better than a warm, gooey cookie. Yesterday I decided to make some good ol’ Tollhouse cookies. I made two varieties; White Chocolate Macadamia Nut (these are one of my dad’s faves) and Milk Chocolate Chip.

I followed the basic Tollhouse recipe except for switching out half the butter for butter flavored Crisco. According to my fabulous internet friend, Em, the Crisco yields a taller, fluffier cookie. I have to say, I agree with her!

So grab some chocolate chips and Crisco and get to baking! Enjoy!


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1 Comment

  1. Em says:

    Thanks for appreciating shortening. I wouldn’t recommend a steady diet of the stuff but hey, an occasional treat that includes it, well, sure won’t kill ya. Everything in moderation :)

    Have a delicious day!