This is seriously the best chocolate chip recipe I have ever come across. Seriously. It’s simple, easy as pie, and delicious. That’s a winning combination.
My dear friend, Michelle (whose maiden name is Knab), made these once for a car camping/glamping trip in Big Sur. They were a fabulous treat, so I begged her for the recipe. Since that day, I refer to them as, “camping cookies.”
Paul is heading out on a backpacking trip to King’s Canyon (a trip I was supposed to go on but unfortunately can’t – yeah, I’m not bitter at all). There’s a great crew who will be hiking in, and I decided they could use some camping cookies since pack horses will be taking in all their food. Hence today’s batch.
You can choose any kind of chip you’d like and whatever kind of nut tickles your fancy. Or leave the nuts out completely. There’s room for creativity and a personal touch. I’m thinking of trying a blueberry, white chocolate chip cookie. The brilliance of this cookie is its simplicity. But don’t be afraid to have fun and shake it up a bit.
Aunt Mary Knab’s Chocolate Chip Cookies (recipe care of Michelle Erickson)
INGREDIENTS: 2/3 cup shortening, 2/3 cup butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 2 teaspoons vanilla, 3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup chopped nuts, 12 oz. package chocolate chips
DIRECTIONS: Mix thoroughly shortening, butter, sugars, eggs, and vanilla. Blend in remaining ingredients. Bake at 350 degrees for 13 minutes.