KICKED UP TOLL HOUSE COOKIES

KICKED UP TOLL HOUSE COOKIES

1/3 cup butter flavored Crisco
1/4 cup lard (may substitute Crisco)
3/4 stick butter
1 cup white granulated sugar
1/3 cup dark brown sugar, packed
1 TBS blackstrap molasses
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp allspice
2 eggs
1 tsp baking soda
1/4 tsp baking powder
2 TBS rum
1 tsp vanilla
1/2 cup raisins and/or craisins
3/4 cup chopped pecans, walnuts, or macadamias
1/2 cup semi-sweet chocolate chips
1 scant teaspoon salt
2 1/4 cups flour
1/3 cup oatmeal

In a mixer, combine Crisco, lard, and butter, and whip until light.

Crisco and lard are combined to create a cookie which doesn't spread too thinly, has a slightly crispy exterior, and a soft chewy center. The butter is for flavor.

Substitute at your own risk!

Slowly add the white granulated sugar and continue beating until very light and fluffy.

Stir in the spices, baking powder and salt.

Add the two eggs and mix only to combine.

In a separate bowl, add hot water to the brown sugar along with the baking soda.

When dissolved, add this to the sugar and spice mixture to combine. Add the oatmeal.

Slowly stir in the flour, stopping occasionally to scrape down the sides of the bowl.

Stir in the rum and vanilla.

Limit your mixing of the dough to about one minute once the flour has been added, in order to avoid a tough cookie.

Stir in the chocolate, nuts, and raisins.

Using two spoons, drop by rounded tablespoonfuls onto greased cookie sheets and bake in pre-heated 375 degree F oven on the middle shelf until cookies are lightly browned along edges and barely golden on top.

This will take about 7-10 minutes depending on the size of each cookie and the temperature of your oven.