Chocolate Chip Cookies from Kim Winborg

In Newsletter Content by Brandon St. Clair

These Chocolate Chip cookies are really easy, and my family makes often. When our youngest son was in High School a few times each month, I would get a phone call asking if I would excuse him from his next hour or letting me know he would be marked tardy as his friend’s mom had just pulled chocolate chip cookies out of the oven and they were heading there for a snack. We live right by the high school, so they had to go only a couple of blocks. As this continued to happen, I had to reach out to this mom and get the recipe. I made a couple adjustments, and it has become a family favorite. The other main reason we like it is there are no eggs in this recipe. With egg allergies an issue, lots of friends and my children’s friends have loved this recipe.

Mix and set aside:

  • 2 1/4 cups Flour
  • 1 cup Rolled Oats
  • 1 tsp. Baking Soda
  • 1 tsp. Salt

Mix together:

  • 1 cup Butter Flavored Crisco
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 1 tsp. Vanilla
  • 1/3 cup Water


  1. Add flour moisture to second mixture.
  2. Add 1/2 bag chocolate chips
  3. Add walnut (if desired)
  4. Bake at 350 degrees for 9-11 minutes.