Chocolate chip macadamia crunch cookies

60 servings

Ingredients

Quantity Ingredient
1 cup Butter flavored Crisco
¾ cup Sugar
½ cup Brown sugar
2 Eggs
2 teaspoons Vanilla
2 tablespoons Buttermilk
1½ cup Flour
½ cup Old-fashioned oatmeal, uncooked
1 teaspoon Baking soda
½ teaspoon Salt
1 pack Milk chocolate chips (12 oz)
1 cup Macadamia nuts, chopped

Directions

Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies? Thersa Monk and her 12-year-old daughter, Krystal, of Germantown, MD., for two.

At least now. For years, the Monks used butter in their baking, but when they saw an opportunity to compete in the Crisco American Baking Celbration, they couldn't resist trying to concoct a recipe with butter flavored Crisco.

The result: Chocolate Chip Macadamia Crunch Cookies, which won the national $500 prize in the chocolate chip cookie contest in late March.

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With an electric mixer, beat shortening, sugar, brown sugar, eggs, vanilla and buttermilk for 3-5 minutes until very light and fluffy.

In a separate bowl, mix the flour, oatmeal, baking soda and salt. By hand, add the shortening mixture and stir well. Add chocolate chips and nuts and stir by hand.

Refrigerate for at least a half hour until the dough is firm. Drop dough by the tablespoon, about 2" apart, onto a greased insulated cookie sheet. Bake in a preheated 325'F. oven for 16-18 minutes until the cookies are a light golden brown.

Cool cookies on baking sheet for a minute and then remove to cooling rack.

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