We love getting together with our BFFs. And one of the best things is the excuse to make GORP. We’ve shared this wonderful recipe a few times. Essentially it’s a mix of our favorite ingredients, including m&ms, Rolos and chocolate chip Teddy Graham’s. Since our girl time took place on Friday, we decided to carry over our love of GORP and make GORP infused chocolate chip cookies for our Saturday sweet treat. It’s the treat that keeps on giving!
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST™ All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
Favorite GORP mix
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in GORP mix.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
* recipe adapted from Crisco