KICKED UP TOLL HOUSE COOKIES
1/3 cup butter flavored Crisco
1/4 cup lard (may substitute Crisco)
3/4 stick butter
1 cup white granulated sugar
1/3 cup dark brown sugar, packed
1 Tablespoon blackstrap molasses
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
2 eggs
1 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons rum
1 teaspoon vanilla
1/2 cup raisins and/or craisins
3/4 cup chopped pecans, walnuts, or macadamias
1/2 cup semi-sweet chocolate chips
1 scant teaspoon salt
2 1/4 cups flour
1/3 cup oatmeal
In a mixer, combine Crisco, lard, and butter, and whip until light.
Crisco and lard are combined to create a cookie which doesn't spread too
thinly, has a slightly crispy exterior, and a soft chewy center. The butter is
for flavor. Substitute at your own risk!
Slowly add the white granulated sugar and continue beating until very
light and fluffy. Stir in the spices, baking powder and salt. Add the two eggs
and mix only to combine. In a separate bowl, add hot water to the brown sugar
along with the baking soda. When dissolved, add this to the sugar and spice
mixture to combine. Add the oatmeal.
Slowly stir in the flour, stopping occasionally to scrape down the sides
of the bowl. Stir in the rum and vanilla. Limit your mixing of the dough to
about one minute once the flour has been added, in order to avoid a tough
cookie. Stir in the chocolate, nuts, and raisins.
Using two spoons, drop by rounded tablespoonfuls onto greased cookie
sheets and bake in pre-heated 375 degree oven on the middle shelf until cookies
are lightly browned along edges and barely golden on top. This will take about
7-10 minutes depending on the size of each cookie and the temperature of your
oven.
Submitted by: CM
marilyn
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