Chocolate chip cookieshogberg's

70 Servings

Ingredients

Quantity Ingredient
⅔ cup Shortening; (Crisco)
⅔ cup Butter
1 cup Granulated sugar
1 cup Brown sugar; (packed)
2 Eggs
2 teaspoons Vanilla
3 cups Flour
1 teaspoon Soda
1 teaspoon Salt
1 C.chopped nuts; (I use pecans)
2 packs (6 oz.each) semisweet chocolate pieces

Directions

Heat oven to 375 F. Mix thoroughly the Crisco, butter, sugars, eggs and vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until LIGHT brown. Cool slightly before removing from baking sheet. Makes about 6 doz. cookies. The chewy texture is wonderful in these. I think the secret is ½ Crisco and

½ butter. These are so good! Recipe by Betty Crocker Posted to Bakery-Shoppe Digest by pat hogberg <p_hogberg@...> on Feb 06, 1998

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