2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco shortening
1 cup lightly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup plain yogurt
1/4 cup liquid honey
2 teaspoons vanilla
2 cups chocolate chips
1 cup chopped nuts (optional)
Servings: 60
1. Preheat oven to 375F (190C). Grease baking sheet with Crisco Shortening.
2. Combine flour, baking powder and salt.
3. Cream Crisco Shortening, sugars, egg, yogurt, honey and vanilla in a large bowl on medium speed of electric mixer just until smoothly blended.
4. Add flour mixture on low speed, mixing until smooth. Stir in chocolate chips and nuts.
5. Drop dough by spoonfuls onto prepared baking sheet.
6. Bake at 375F (190C) for 9-11 minutes, or until set and very lightly browned. Cool 2 minutes, then remove to cooling rack. Makes about 5 dozen cookies.
7. Variations: peanut butter chips and peanuts; butterscotch chips; toffee bits
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco shortening
1 cup lightly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup plain yogurt
1/4 cup liquid honey
2 teaspoons vanilla
2 cups chocolate chips
1 cup chopped nuts (optional)
Servings: 60
1. Preheat oven to 375F (190C). Grease baking sheet with Crisco Shortening.
2. Combine flour, baking powder and salt.
3. Cream Crisco Shortening, sugars, egg, yogurt, honey and vanilla in a large bowl on medium speed of electric mixer just until smoothly blended.
4. Add flour mixture on low speed, mixing until smooth. Stir in chocolate chips and nuts.
5. Drop dough by spoonfuls onto prepared baking sheet.
6. Bake at 375F (190C) for 9-11 minutes, or until set and very lightly browned. Cool 2 minutes, then remove to cooling rack. Makes about 5 dozen cookies.
7. Variations: peanut butter chips and peanuts; butterscotch chips; toffee bits
