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Today I have five boys at my house – four of whom stayed over last night, and for the most part it has been very peaceful. Thankfully it has been pleasant enough for them to play outside for a while, and although she was game for a Just Dance challenge on the wii, my daughter has since escaped away on a play date.
After picking the kids up from school yesterday, I was busy in the kitchen, preparing dinner – putting together meat loaf and macaroni and cheese – my efforts were for nothing however as all the boys preferred a peanut butter sandwich to accompany their fruit and broccoli.
I didn’t even attempt to cook for lunch today, but sent my husband out to pick up pizza, which the boys enjoyed, along with these cookies.


3/4 cup shortening
1 1/4 cups packed brown sugar
2 tablespoons cream
1 tablespoon vanilla extract
1 egg
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons vanilla powder
3/4 cup white chocolate chips
3/4 cup chocolate chips

Heat oven to 375F.
Line cookie sheets with parchment paper.
In a mixing bowl, beat shortening and sugar with an electric mixer on low speed, until light and fluffy. Add cream, vanilla extract and eggs and beat until well blended. In a separate bowl, combine flour, salt, baking soda and vanilla powder and mix well. Add flour mixture to shortening mixture, mix until just combined.
Stir in white and chocolate chips. Drop by tablespoons, 2 to 3 inches apart on prepared baking sheets.
Bake 10 to 12 minutes or until cookies are light golden brown around the edges. Cool on pans for several minutes, then transfer to wire racks to cool completely.

Recipe adapted from The Arkansas Democrat Gazette, October 2012