This isn't your classic chocolate chip cookie but it has all the elements that we love in the original: it's got the chocolate, of course, and it's sweet and chewy. And the recipe isn't complicated at all.
There are no nuts in this version, just a hint of coconut, and it's flavor is perfected with butterscotch chips and scotch whisky (just a couple splashes for flavor).
This is my family's version of The Ultimate Chocolate Chip Cookie. We love it.Not Exactly Classic Chocolate Chip Cookies:
3/4 cup butter flavored Crisco
1 and 1/4 cup brown sugar or white sugar with a couple splashes of molasses
2 tablespoons scotch whisky or a similar brown liquor, or milk
1 tablespoon vanilla
2/3 to 1 cup sweetened shredded coconut
1 and 3/4 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Heat oven to 375F. Cream Crisco, sugar, whisky and vanilla in a large bowl. Add the egg and coconut and mix well. Add the flour, salt and baking soda and stir with a spoon until combined. Fold in chips. Place walnut sized scoops two inches apart on an ungreased baking sheet. Bake for about 10 minutes until the edges are browning slightly and the tops are just beginning to color. Cool for a couple minutes on the pan then cool on wire racks before eating. These cookies keep very well when covered. They also freeze well.
Alternately, to bake them into bars, pat the dough into a 9 by 13 pan and bake about 20 minutes.