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grauwulf, but everyone else can make some too, because they're really good! :) And I've just babbled a great deal about them, so if you want to make them I'd recommend reading the whole mess and just recopying the bits that you want to follow, so you don't get confused and use the wrong baking times or something...
Canyon Cookies
(named after the Pudre Canyon, near the ranch I worked on three summers ago)
1 cup shortening (actually 3/4 works just fine)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda (heaping)
1 tsp salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
3/4 cups chopped pecans
Cream shortening & sugars. Beat in eggs & vanilla. Stir/sift together dry ingredients and add to creamed mixture until well blended. Mix in chips & nuts. Make into "golf ball sized balls" and bake on ungreased, parchment-lined cookie sheet about 1" apart at 340 degrees (F).
If you are an uncultured heathen and like your cookies crunchy, leave them in for 10-12 minutes, until the tops are "slightly brown." And use real butter for your shortening. (they'll come out of the oven still soft, but firm up quickly) If you prefer chewy cookies, bake them not more than 10 minutes (usually about 8-10, depending on the oven) or use margarine for your shortening. Margarine makes less attractive cookies (they spread out very thin with big chip-lumps sticking up) but they taste ok. :)
---
My standard modifications:
I generally leave out the nuts. I like nuts, but usually prefer them separately, instead of in things (especially cookies.) I also usually use about half a bag of each sort of chips, which works out to about a cup of chocolate and slightly less of the white, and they still turn out very full of chippy goodness.
And white flour is boring. So I'll usually put in about a cup and a half of it, and fill up the extra with other kinds-- wheat germ (yeah, you may have to get this at a health food store, sorry) is a favorite-- you can actually add 1/4 cup of it for every cup of white flour without changing the rest of the recipe at all, and it gives you subtle healthies and a slightly more... depth of taste? (ok, now it sounds like I'm trying to write food reviews... although I guess that's sort of the case, huh?) Depending on what's in the house, I also generally add at least half a cup of ground almond or hazelnut "flour" (yay Trader Joe's!) so the usual mix will come out something like 1.5c white flour, .75c wheat germ, and .5 or .75c nut flour... which is technically more than the recipe calls for, but somehow it seems to work out pretty well.
Oh, and for those of you who just happen to be wherever I am at New Year's, I'm thinking these are likely to be the cookies of choice. Unless I end up doing cream cheese klotchky (is that spelled right,fishy1?) with almond and poppyseed fillings instead...
grauwulf, but everyone else can make some too, because they're really good! :) And I've just babbled a great deal about them, so if you want to make them I'd recommend reading the whole mess and just recopying the bits that you want to follow, so you don't get confused and use the wrong baking times or something...Canyon Cookies
(named after the Pudre Canyon, near the ranch I worked on three summers ago)
1 cup shortening (actually 3/4 works just fine)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda (heaping)
1 tsp salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
3/4 cups chopped pecans
Cream shortening & sugars. Beat in eggs & vanilla. Stir/sift together dry ingredients and add to creamed mixture until well blended. Mix in chips & nuts. Make into "golf ball sized balls" and bake on ungreased, parchment-lined cookie sheet about 1" apart at 340 degrees (F).
If you are an uncultured heathen and like your cookies crunchy, leave them in for 10-12 minutes, until the tops are "slightly brown." And use real butter for your shortening. (they'll come out of the oven still soft, but firm up quickly) If you prefer chewy cookies, bake them not more than 10 minutes (usually about 8-10, depending on the oven) or use margarine for your shortening. Margarine makes less attractive cookies (they spread out very thin with big chip-lumps sticking up) but they taste ok. :)
---
My standard modifications:
I generally leave out the nuts. I like nuts, but usually prefer them separately, instead of in things (especially cookies.) I also usually use about half a bag of each sort of chips, which works out to about a cup of chocolate and slightly less of the white, and they still turn out very full of chippy goodness.
And white flour is boring. So I'll usually put in about a cup and a half of it, and fill up the extra with other kinds-- wheat germ (yeah, you may have to get this at a health food store, sorry) is a favorite-- you can actually add 1/4 cup of it for every cup of white flour without changing the rest of the recipe at all, and it gives you subtle healthies and a slightly more... depth of taste? (ok, now it sounds like I'm trying to write food reviews... although I guess that's sort of the case, huh?) Depending on what's in the house, I also generally add at least half a cup of ground almond or hazelnut "flour" (yay Trader Joe's!) so the usual mix will come out something like 1.5c white flour, .75c wheat germ, and .5 or .75c nut flour... which is technically more than the recipe calls for, but somehow it seems to work out pretty well.
Oh, and for those of you who just happen to be wherever I am at New Year's, I'm thinking these are likely to be the cookies of choice. Unless I end up doing cream cheese klotchky (is that spelled right,
fishy1?) with almond and poppyseed fillings instead...