A few months ago, I did a post on edible wedding favours. They seem to be very popular at weddings these days, especially if they are homemade or DIY projects. My daughter Renée asked me to make a family favourite for her wedding favour which ended up being a big hit.
I’ve been making these cookies since the kids were in pre-school and they are always well received whenever I make them. What’s unique about them is that they are made with oil instead of butter or margarine and are wonderfully soft and chewy. The recipe is also versatile enough that if you want them to be harder, you just keep them in the oven for a few more minutes. They really do well for bake sales, bazaars, potlucks, etc.
Since we have lactose intolerant family members, this is a great recipe for them.
Anyways, I promised to post the recipe, so here it is:
Carol’s Soft Chocolate Chip Cookies
- 1 cup oil (I use canola or Crisco vegetable oil)
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
Beat the above with an electric mixer until smooth. (Love my Kitchen Aid for this!!)
In a separate bowl, combine:
- 2 1/2 level cups flour (not cake/pastry flour)
- 1 tsp baking soda
- 1 tsp salt
Add to oil mixture and blend together. Add 2/3 cup chocolate chips and mix until combined and able to form cookies. Drop by spoonful or small ice cream scoop onto greased cookie sheet. Bake at 325º F for 15-20 minutes (they should just be starting to get colour on top) so you may have to adjust the baking time depending on how your oven bakes. If you want them crispier, keep them in the oven for a couple minutes longer.