Let me preface this by saying that I was raised to make chocolate chip cookies with Crisco. For some of you this concept might be foreign, for those of you who were raised the same way you understand. Crisco does make a superior cookie to butter. It's a fact.
There is however, one little problem. The butter flavor. It's just so...buttery. In order to combat this Crisco vs. butter dilemma I have been making cookies with 1/2 cup Crisco and 1/2 cup butter for years. Many people who eat my cookies will say, “These are really good, how do you make them” and I tell them and then they say, "why don't you just use butter flavored Crisco?" To which I give them the dirtiest look my face can muster and walk away. They just don't understand.
What does this have to do with anything you ask? Well I'll tell you. Last night I had the hankering to make some cookie. Cookie dough and warm cookies are a comfort I seldom deny myself once the craving hits.
My husband and I inherited a lot of baking goods when his roommates moved out so I knew from organizing the cupboard that we had a "Crisco stick" in there. I was pretty excited because the sticks are just so easy to measure and bake with. I started throwing ingredients together and opened up the Crisco thinking, “isn't Crisco supposed to be white?”
That's right, it was butter flavored Crisco. I'd already thrown a bunch of ingredients together so what else could I do? I threw it in. I mixed it up. I took a spoon full of dough. I cried. OK, I didn't actually cry but seriously who do they think they are trying to kid? The flavor seriously reminds me of this butter powder stuff that my mom used to use when she was dieting. You'd sprinkle it on a baked potato or something. The problem is if I were dieting I wouldn't be throwing 1/2 cup of Crisco in anything now would I??? So why on earth do I want to have a diet butter flavor in my baked goods when there is absolutely no nutritional benefit?
Is everyone crazy but me? Can we start a petition to get butter flavored Crisco off the store shelves?
8 comments:
Your just jealous you didnt post Hannah Montana First!
Why is it that I can eat cookie dough and fresh from the oven cookies by the dozen??? Good breeding, that's why!
Amen and Amen. There is no bigger counterfeit in the world than butter flavored Crisco. I'm so sorry you had to suffer through sub-par cookie dough. You were raised better.
I never knew your family used Crisco for chocolate chip cookies. Everytime I make them with just butter they turn out flat so I'm going to try your method of 1/2 c butter and 1/2 c Crisco. Butter flavored Crisco just sounds so gross!
You are related to Mendy. I once mentioned using butter to make cookies and Mendy nearly ripped my head off. She does make the best cookies though. Personally, I prefer buying the cookie dough and just heating it up. Maybe some day I'll be as talented as the Sechrist sisters.
Truth be known, the Sechrist sisters are not the only offspring to understand the necessity of Crisco for a superior cookie dough. I've been battling my wife over this topic for years. She seems to think that said Crisco goes straight to your arteries. To which I reply, "with a smile on my face." But I digress...Whitney, I've been doing the 1/2 cup butter 1/2 cup Crisco as a compromise with Laura for a couple years now, and frankly, I'm hooked. It is a superior cookie (dough...who needs them baked, I say).
I think the Crisco thing is an east coast secret or something. I never knew about it until I met Benj, and I have never made a better choc. chip cookie! Good to know about the butter flavored crisco, never tried it and now I never will!
(This is Erin D, from Shrewsbury,btw)
You know what? I miss your cookies.. They always were the best and I DO recall the crisco.
We also made really good brownies..
Hmm.
Remember when we almost had a kitchen fire at your house?
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