Thank you for your sweet responses about the kitchen! I love hearing from all of you:)
Today is the Utah state holiday of Pioneer Day where I’m at. It’s one of my favorite holidays, filled with watching Utah’s biggest parade (which I used to be a part of when I was working. It’s nice to not have to stand on a float anymore;), a family bbq, and fireworks.
Jon’s family parties are always filled with fantastic food. There is quite the collection of seasoned chefs and bakers in the Stagg bloodline, including owners of a popular bakery and a caterer. As a result, we have some amazing family recipes. A couple of years ago I collected everyone’s most treasured recipes and complied them in a cookbook– the one I used in yesterday’s video. One I use often is my sister-in-law’s recipe for Chocolate Chip Pudding Cookies.
This is such an easy recipe and produces the softest most divine cookies. And it’s super duper easy, which is great for whipping up a batch with Ruby. You’re welcome.
3/4 cup shortening
3/4 cup butter
3/4 cup sugar
1 1/2 cup brown sugar
3 1/2 cups flour
1 – 3 oz (approx) pkg of instant pudding (I’ve used both vanilla and coconut and they’ve been delicious both times!)
1 tsp baking soda
1 tsp salt
2 tsp vanilla
Chocolate chips to your desired chocolatiness
Preheat oven to 350 degrees. Cream eggs, sugars, shortening, butter, and vanilla. Add in flour, pudding mix, baking soda, and salt. Mix thoroughly.
*Every time I’ve made these, I add in either a little bit of milk or a little more flour to get the right cookie dough consistency. You want them to be thick enough so they don’t go flat. I like to bake a test cookie before I make a whole tray full, just to make sure it’s perfect.
Add in chocolate chips. Bake on greased cookie sheet at 350 degrees for 8-10 min (until barely brown– don’t overcook!)
Hope you all have a wonderful day, and if you’re also here in Utah, Happy Pioneer Day!