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Basic Directions:
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In a large mixing bowl beat the shortening and butter with a mixer on medium to high speed for 30 seconds.
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Add the brown sugar, granulated sugar and baking soda. Beat until fluffy.
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Add eggs and vanilla, beat until combined.
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Beat or stir in flour.
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Use the dough immediately, or cover and chill for up to 24 hours.
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Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet.
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Bake at 375u00b0F, for 10-12 minutes, or until the edges are lightly browned.
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Remove the cookies and cool on a wire rack.
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Fruit Oatmeal Rounds:
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Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour.
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Stir 1 teaspoon of ground cinnamon into flour mixture.
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Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough.
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Bake as directed.
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Peanut Butter Buddies:
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Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla.
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Also, stir a 12 ounce package of peanut butter chips in to dough.
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Bake as directed.
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Malted Milk Treats:
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Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour.
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Also, stir in 1 1/2 cups chopped-up malt balls into dough.
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Bake as directed.
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Macadamia Mania:
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Prepare dough as directed, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounce of Macadamia nuts into dough.
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Bake as directed.
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Double Chocolate Delights:
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Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour.
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Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough.
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Bake as directed.
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Chocolate Candy Cookies:
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Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough.
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Bake as directed.
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Super-Chunk Chippers:
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Prepare dough as directed, but stir 1 cup of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough.
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Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet.
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Flatten the cookies slightly with a spoon.
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Bake for 13-15 minutes, or until the edges are slightly browned.
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Make 18 cookies.
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Note:
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To make a variation in advance, wrap the dough in freezer wrap, and freeze for up to 6 months.
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Before baking, thaw dough overnight in the refrigerator.
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Bake as directed.
