SUBMITTED BY: Tammy Dishner Blankenship
(My sis Vickie came up with her own version of Crisco’s Ultimate Chocolate Chip Cookies—-YUMMY!!!)—3/4 cup soft butter—1 3/4 cup firmly packed brown sugar—2-4 T milk—1 T vanilla—1 large egg, slightly beaten—1 3/4 cup of Hudson Cream Self Rising Flour—1 cup of white chocolate chips–1 c chopped pecans—1 cup of toffee chips——–Preheat oven to 375—In large mixing bowl, cream together butter, brown sugar, milk and vanilla—Blend until smooth and creamy—Blend in egg—Gradually add flour to creamed mixture–Stir in white chocolate chips, pecans, and toffee chips—mix well—drop dough by rounded tablespons onto a greased cookie sheet, 3 inches apart—bake for 8 to 10 minutes for chewy cookies and 11 to 13 minutes for crispy cookies—cool on baking sheet for 2 minutes—remove to cooling racks——I like the softer cookies the best
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