We all know how life gets crazy/ Well last week was on heck of a crazy, stressful, emotional week coupled with sleepless nights. Fun part … was it continued into this week as well.
My husband went out of state to work for my brother fixing up his rental. My amazing sister got sick and was hospitalized. Thankfully she is doing better every day (because she is Wonder Woman… shhhhh don’t tell anyone). Our youngest was diagnosed with an ear infection and was put on medication. I was dealing with a migraine and then a head cold. Thank the Lord my oldest stayed healthy and was a big help.
Hubby is out of town still a little longer than planned. I hadn’t gone to the store and I didn’t want to go, but I REALLY wanted cookies. Light brown sugar – not enough. Semi-sweet chocolate chips – not enough. Butter – not enough. Crisco – you guessed it not enough.
So, I mixed it up. Light brown sugar and dark brown sugar. Butter and Crisco. Then the chocolate chips were a whole other story. Semi-sweet chocolate chips, plus mini semi-sweet chocolate chips, 60% cocoa chips, and 85% cocoa chips.
While I was looking for chocolate chips, I also found about ½ cup unsweetened coconut flakes, so I ended throwing those into the second half of the batch of dough.
But you know how I was saying the week was crazy , I ended up overbaking the last cookie sheet. So, coffee dippers it is. When it’s been a crazy week and you need to bake a little remember to forgive yourself for a few burned … I mean coffee dipper cookies.
Mixed-Up Chocolate Chip Cookies
½ Cup Softened Butter
½ Cup Crisco
½ Cup Light Brown Sugar
¼ Cup Dark Brown Sugar
¾ Cup Sugar
1 tsp Vanilla
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 ¼ Cups Flour
2 Cups Semi-Sweet Chocolate Chips
½ Cup Unsweetened Coconut Flakes (optional)
Preheat the oven to 350°F
Cream together butter, Crisco, and sugars.
Add vanilla and eggs.
Mix in the salt, baking soda, and baking powder.
Add the flour mix until combined.
Add in the chocolate chips. (add the coconut flakes if you are adding those)
Using a cookie scoop place dough on parchment on cookie sheets. Bake in oven at 350°F for 8-10 minutes or until lightly golden. Allow to cool on sheets for 5 minutes before removing to cooling racks.