My last batch of cookies were a little on the crunchy side, so I wanted to try something a little different this time. I happened to have some crisco in the pantry from the doughnuts recipe I made a couple of weeks ago, and on that package was a recipe for chocolate chip cookies.

Cue flashback: When I was younger, we had groups in school where the older children would look after and teach the younger ones about cleaning, sewing and baking. On our baking week, we were going to make chocolate chip cookies, but when I got into the kitchen with the girls, well, there were no ingredients.

I had to get creative. No butter – we’ll use crisco. No eggs – we’ll use crisco. No vanilla – we’ll use crisco! We had chocolate chips, sugar, and flour. …actually those and crisco were the ONLY things we had that day. In the end, the cookies (if you can call them that) weren’t bad really. A little on the greasy side.

So yes, when I saw that recipe on the back of the box, I thought of that day in the kitchen with the girls and those greasy, creative cookies. Although this recipe is a major improvement.

METHOD

1. Preheat your grill to 300°F and set up for indirect baking.
2. In a large bowl cream together the crisco (shortening), butter, and sugars until well combined. Add the vanilla, 2 tbsp. of milk and eggs and beat well.
3. Sift together the flour, baking soda and salt, then add this to the sugar mixture a little at a time until combined. Then fold in your chocolate chips, raisins, nuts or more chocolate chips.
4. Spoon a good sized teaspoon of cookie dough onto a well greased cookie sheet. Keep them about 2-inches apart on all sides, or fit 12 to a regular sized baking sheet.
5. Bake over indirect heat on the grill for 8 minutes, or until the bottom edges are just turning golden.
6. Allow them to cool a little on the tray before moving them to a wire rack to finish cooling. They should still be pretty flexible when you’re transferring them.
7. Try not to eat them all before they’re cool.

Happy Grilling!

Print PDF