Cooking with Demarle

**UPDATE - I just started adding caramel bits to this recipe (about 1 1/2 cups) with the chocolate chips. Maybe use a little less chips if adding caramel. Then after you scoop the dough out, press lightly with your fingers (or bottom of a cup) and sprinkle coarse sea salt on top. This adds a little something extra, and who doesn't love a chocolate salted caramel cookie?!!** Have to give credit where credit is due...these cookies are out of the Demarle catalog "Marlene Cain's Famous Chocolate Chip Cookies" - pg. 26 :) 2 1/4 cups unbleached all-purpose flour, plus 2 more tbsp 1 tsp baking soda 1/2 tsp salt 1/2 cup butter (unsalted is best) at room temp. 1/2 cup butter flavored crisco (although I just use regular crisco) 1/2 cup white sugar 3/4 cup brown sugar 1 egg 2 tsp vanilla 1 12 ounce bag semi sweet chocolate chips chopped nuts, optional Place the Silpat on Perforated Baking Sheet (seriously this is the way to make cookie!). In a small bowl, co

This is a recipe that looks and sounds so yummy! It is on the Demarle newsletter this month, but I wanted to post for those who don't get that. This would be a great Mother's Day breakfast :) http://content.ll-0.com/demarleathomecom/Cranberry_Bkfst_(2)_(2).pdf?i=050411162040