I’m pretty sure Grandma Mo is sending me this recipe – Dad said that even though she was in the middle of moving to a new apartment on Friday, she insisted on going to the post office to get an envelope of recipes in the mail for me and Sis. Isn’t that cute?!
Unfortunately I’m too impatient to wait for this recipe to arrive in the mail. So I found it on the Milwaukee Journal-Sentinel website.
- ½ c. (1 stick) butter, room temperature
- ½ c. solid vegetable shortening
- ½ c. granulated sugar
- 1 c. packed brown sugar
- 1 tsp. vanilla extract
- 2 eggs
- ½ tsp. salt
- 1 tsp. baking soda
- 2 3/4 c. flour
- 1 bag (12 ounces) semisweet chocolate chips
- 1 c. chopped walnuts
- ½ c. finely chopped cooked smoked bacon plus extra for sprinkling
- Preheat oven to 375 degrees.
- In bowl using an electric mixer, beat butter and shortening until well mixed, about 1 to 2 minutes.
- Add sugars and vanilla, mix until well combined, then add eggs 1 at a time until mixture is well combined, scraping down side of bowl.
- Mix salt and baking soda into flour, then slowly add flour mixture to batter, a little at a time, until dough forms.
- Stir in chocolate chips, walnuts and bacon pieces with a wooden spoon.
- Drop 1 ½ tablespoons of dough 2 inches apart on ungreased cookie sheets, sprinkle top of each cookie with a few extra pieces of bacon, then bake in preheated oven 9 to 11 minutes or until light brown.
The perfect combination of crispy and chewy, salty and sweet.