Grandma's Perfect Chocolate Chip Cookies

1. Cream White sugar, Brown sugar, Canola oil, and Crisco. It is important that you mix it for several minutes on high. This is one of the tricks I found out. It should be a very light brown color when it is mixed well enough.

2. Add Eggs and continue mixing for several more minutes. It will be very creamy and a very light brown color.

3. Add Baking Soda, Salt, and Vanilla. Mix these in really well, maybe a minute or two.

4. Add Chocolate Chips. I love semi-sweet, but you can use anything you love. My kids prefer half semi-sweet and half white. It is also yummy with milk chocolate and butterscotch chips. Get creative and add what you love! Mix these in. I like to add my chocolate chips before the flour, but it is not necessary to do it that way. I just feel like they get mixed in more evenly.

5. Add Flour. I add different amounts depending on where I live. I have to add 5 ½ cups living where it is humid. But when I lived in a desert, I only added 4 ½ cups. The way to tell is that the dough is not sticking to the edges of your bowl. It will be easy to handle with your hands without sticking to them. If you add too much flour the dough will be crumbly and the baked cookies will drier and harder.

6. Place cookie dough on a baking sheet. You do not need to grease it because they will not stick. They have enough in them😊I like to have my cookies somewhat ununiform, so I use two spoons to spoon it onto the pan. If you like perfect circles you can roll them or use a cookie dough scoop.

7. Bake at 375°F for 7-8 minutes. They should be barelylight golden on top. They may still be a little doughy, but they will continue to set up while they cool.

8.  Enjoy! And try not to eat too many!