Man that a lot of 000's Cookie bidding is way out of my budget, especially after the Vegas/Sema trip. Now if I had hit the jackpot......cookies would be in my future!
You guys always make me smile.....the thought of tatto'd HAMB hooligans fighn' over some cookies is down right comical. It's no secret, I'll post it Last time I checked, the magic of B'ville salt was not illegal Alittle less then one hour left, good luck to all
CONGRATS bud! Thanks so much for helping to support the HAMB. Please send Ryan the moola and I'll get the cookies and stickers out to you. PM me with your snail mail addy when you get a chance. Thanks again!
I'm feeling optimistic and looking to challenge my cooking skills...when can we expect the recipe post?
While it's not much different then what's on the back of the bag, I have changed a few things after expertimenting years ago. I use one of those huge power mixers but with a strong arm and a wooden s****, you should do OK. in a large bowl mix 2 sticks of margerine 1 cup of Crisco (or cheap no name brand) 1 1/2 cups regular sugar 1 1/2 cups brown sugar 2 teas****s vanilla extract, I use the real stuff but the fake stuff will do in a pinch Mix till creamy Add one egg, mix add one egg, mix add one egg, mix add one egg, mix Add 2 teas****s baking soda, fresh, don't use the **** thats in the back of your fridge Add 2 teas****s B'ville Salt (the stuff from Speed Week works best but regular table salt will do in a pinch) Mix, then add 5 cups of flour, one cup at a time mixing well between cups. Don't lose count of how many cups you've added. Write it down each time you add a cup if you have a poor memory. Add 3 cups of chocolate chips, one cup at a time, mix well. Add a couple of cups of nuts too if you want. Put about one teas**** full on a cookie sheet for each cookie. Kinda try to make them all the same size. Makes for easier, even baking. Bake in a preheated over 375 degrees for 9 minutes, anything longer is overcooked in my book. I find the cookie sheets you use are extremely important. I have two that I use and even if I plan on baking them for someone at their place I take my own pans with me, they are that important to proper done-ness. They might look like hell but that's called "seasoned" Good luck And might I add, if you have kids, boys or girls, PLEASE have them help you OR let them do just about everything. There is a huge difference in the comfort folks have in the kitchen depending on if they were able to help Mom and Dad in the kitchen as youngsters. My 15 year old nephew will ask me to make him cookies and I point to the kitchen and say lets go. Before he knows it, HE'S just made a batch while I kinda stood around and answered questions. There certainly is something magical about homemade cookies over store bought.
Denise, and here I thought your recipe was a "deep dark secret!" Seems easy enough. Now ... where did I leave that container of Bonneville salt?? (yeah, I only took a little bit!!) ;D
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