1/2 cup of melted butter
3/4 cup brown sugar
1 tsp vanilla
1- egg
1 - 3.5 0z of vanilla pudding mix, don't make pudding just pour into mixing bowl.
1/2 tsp soda
1/4 salt
1 1/4 cups of flour

You can add a 1/4 cup of chopped pecans also if you want!

Mix all of the above well, batter will be stiff

Then add 1 1/2 cups of Chocolate chips.

mix well and form 1 1/2' balls place on cookie sheet and chill for 1 hour

space cookies on cookie sheet leave space as they will spread out some

Bake for 9-12 minutes at 350* or until slight crust forms on edges.

let cool and get a cold glass of milk, you'll hurt yourself! Enjoy

even better CHOCOLATE CHIP COOKIES


2/3 Cup shortening (Crisco)
2/3 Cup butter or margarine
1 Cup sugar
1 Cup brown sugar
2 eggs
2 teaspoon vanilla
3 Cups flour
1 teaspoon salt
1 teaspoon soda
1 cup chopped pecans...toasted
1 - 12oz. package semi-sweet chocolate chips

Heat oven to 375. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Mix in remaining ingredients. Bake 8-10 minutes.

Ranger, how many does that make? I don't do CC, but the wife does. I make oatmeal raisin, and make 14 dozen at a time.

Best Chocolate Chip cookie I've found. May not be as easy as Rangers, but dang their thick and chewy good. I double the recipe and it will make 8 dozen normal size cookies.

Thick and Chewy Chocolate Chip Cookies

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on room temp butter and an extra egg yolk to keep their texture soft. Oversized baking sheets allow you to get all the dough into the oven at one time.

� 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
� 1/2 teaspoon baking soda
� 1/2 teaspoon salt
� 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled (room temp)
� 1 cup packed (7 ounces) light or dark brown sugar
� 1/2 cup (3 1/2 ounces) granulated sugar
� 1 large egg plus 1 egg yolk
� 2 teaspoons vanilla extract
� 1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste. The dough will be wet and sticky.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough�s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.