The first time the chocolate chip cookies were brought to a work night for the newspaper staff to enjoy, they were a smash hit. They were also a hit the second, third and every other time I’ve brought them. Now, the “bomb cookies” are a work night tradition, being eaten and loved by our staff once a month for over two years.

Contrary to popular belief, it is not me who bakes these cookies, but my mother, Sherry Roberson.

“I love to cook; it’s my way of loving,” Roberson said. “I was only 19 when Cailey was born and was still sharpening my culinary skills when I discovered an easy chocolate chip cookie recipe on the back of a vegetable shortening can.”

Roberson’s love and enthusiasm for making treats was passed on by her grandmother.

“Growing up, my favorite grandmother was always cooking. [Her desserts] were her trademark and were always served with a hug and special attention,” Roberson said. “Naturally, after years of being spoiled with my mamaw’s confections, I came to equate food with love.”

Cookies aren’t the only thing she makes, either. She prefers to have every meal cooked at home, all done well by herself.

“Over the years I’ve developed my own recipes and perfected others, but that first cookie recipe has always been one of my family’s favorites,” Roberson said. “It’s a very uncomplicated and modest recipe that turns out delicious every time, but you’ll find that they taste the best when made for someone you care about.”

Easy Chocolate Chip Cookies

1 ¼ cup firmly packed brown sugar

¾ cup butter flavored vegetable shortening

2 Tbsp milk

1 Tbsp vanilla extract

1 egg

1 ¾ cup all purpose flour

1 tsp salt

¾ tsp baking soda

1 ½ cup semi-sweet chocolate chips

Preheat oven to 375°. Combine brown sugar, shortening, milk, and vanilla in a large bowl. Beat with an electric mixer at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda into creamed mixture until well blended. Stir in chocolate chips.

Drop spoonfuls of cookie dough onto a baking sheet about 3 inches apart. Bake one pan at time (tempting as it may be, try not to eat the remaining cookie dough while you wait; you could get salmonella from the raw eggs). After about 8-10 minutes, they won’t look quite done, just sort of cracked over the top. Take the cookies out of the oven. After letting them sit on the pan for 2 minutes, remove cookies to cool completely on foil. Best with a glass of cold milk or a room of angsty deadline-pressed journalists.