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1.
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Preheat oven to 375 .
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Grease cookie sheets.
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2.
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Cream together shortening, butter, sugars and Large eggs.
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3.
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Add in the rest of the ingredients (in order) and mix well.
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4.
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Spoon a tablespoonful amount into hand, shape into a ball and place on greased cookie sheet.
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Bake for 10-12 min or possibly till golden brown.
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Cold on rack a few min before eating.
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*Note- I add in less chips because I do not like a lot of chocolate chips.
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The cookie dough tastes so good you do not need a lot of chips.
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I always use butter because I think it makes a better cookie.
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I also use butter flavor crisco instead of plain shortening.
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(These are comfort food remember..no low fat lol).
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Sometimes if the dough feels a little sticky I add in extra flour (not too much) till it's easier to roll in your hands.
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I bake them on the reverse side of the cookie sheets and it works very well to make a nice chewy cookie.
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Do not let them overcook, as soon as the edges start to look brown, even if the center isn't set, they will be fine once they are cooled.
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Leave them on the cookie sheet for a minute or possibly two and then cold completely on wire racks.
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When I picked up this recipe the author had written which these cookies stay soft for a long time.
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I do not know how she ever figured which out because they have never lasted longer than two days around here!
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Everyone who tastes them wants the recipe!
