Tuesday, September 24, 2013

Food Storage Chocolate Chip Cookies

Food Storage Chocolate Chip Cookies
Last week I lead an enrichment lesson with women at church about food storage meal planning. I honestly only got asked because I mentioned to a friend earlier in the summer an article I’d found on Pinterest about food storage meal planning. I had a short amount of time to try to learn as much as I could about meal planning with food storage. Out of this “research” came some recipes I’ve adapted to only use shelf-stable ingredients. These cookies are one of those adaptations.
I love Chocolate Chip Cookies. Like I cannot make them just for our family because I will eat way too many. I’ve made a rule I can only make them for something or for somebody, leaving us with only a few to eat with our family. This recipe is adapted from my basic Chocolate Chip Cookie recipe, substituting shortening for butter and applesauce for eggs. {I use applesauce for eggs all the time and it works so well! Try it if you’re out of eggs or want to reduce cholesterol/fat. Another post coming soon about meal-based food storage!)
  • ¾ c. shortening
  • ¾ c. brown sugar
  • ½ c. white sugar
  • 1/3 c. applesauce
  • ¾ tsp. vanilla
  • 2 c. flour
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 2 c. chocolate chips
Beat shortening in mixer for 1 - 2 minutes until fluffy, and then add sugars. Continue beating for several minutes. While whipping sugar and shortening, combine dry ingredients (flour, salt, baking soda) in a separate bowl. Mix well. Add applesauce and vanilla to shortening/sugar mixture and fully incorporate. Slowly add dry mixture to butter/sugar/applesauce mixture. Incorporate.
Add chocolate chips to mixture. (I actually like to beat half the chips for a second in the mixer; it breaks some of the chips up so there are tiny pieces of chocolate throughout the cookie, then add the rest.) Scoop heaping spoonfuls of batter and drop onto ungreased cookie sheet. Bake at 365 degrees for 9 - 11 minutes. Take out the second they start turning brown. Cookies will look a bit underdone, but leave them on the tray for 5 - 10 additional minutes to finish the cooking process. Remove to a cooling rack once the bottoms are solid.

1 comment:

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