Recently featured in the Winter 2024 Issue of The Legacy Group SC’s Carolina Keepsakes™ magazine, Diane Leary, better known as “MeMe” has blessed us with love, laughter, and this amazing cookie recipe below as we’ve developed a friendship with her in the past few months. Enjoy! And be sure to get your free digital subscription to Carolina Keepsakes™ here: SUBSCRIBE NOW
“It is unreal how many of these cookies I have made in my lifetime. On one occasion, I made enough to serve a bus load of high school football players. These cookies were a staple for church youth trips. Everybody recognized the aluminum containers and knew the contents. I have heard many-a-story of adults who would volunteer to chaperone my grandchildren in order to have access to the cookies.
The cookies have been scarfed down at Sunday school gatherings, parties, beach trips, vacations, tailgates, road trips, family nights, teacher appreciation events, birthday celebrations, college study sessions, supper clubs, etc. You name it, and I have made cookies for it!
On vacation last summer, I made and took cookies to my family while they were playing in the river (pronounced riv-ah). The cookies were still warm, and judging from how fast they got out of the water, I think I have started something! ”
Tip: To make life a little easier, I discovered Crisco Sticks. A little more expensive but such a time saver.
Ingredients:
1 Crisco stick ( 1 cup)
2/3 cup light brown sugar
2/3 sugar
2 eggs
2 1/4 cups of all-purpose flour
1 teaspoon baking soda
1 (12oz.) package semi-sweet chocolate chip morsels
1 teaspoon vanilla
Directions:
Mix together Crisco and both sugars. Add eggs, beat slightly, then add flour, salt, soda, and vanilla. All of this can be done with an electric hand mixer. Don’t over beat this mixture. Using a wooden spoon, add chocolate chips.
Spoon mixture, a little bit bigger than a walnut, onto ungreased cookie sheet. I usually put 1 dozen on a sheet. Bake at 350° until light brown (approximately 6-8 minutes). This recipe makes 3 dozen cookies.
Recipe from Sunday Lunch at MeMe’s written by Diane Leary
