Cookies

Choose A Cookie Dough

  • 1/2 cup Shortening
  • 1/2 cup Butter
  • 1 cup Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 1/2 teaspoon Baking soda
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 1/2 cups Flour

    • In a large mixing bowl beat the shortening and butter with an electric mixer onmedium to high speed for 30 minutes. Add brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs andvanilla; beat till combined. Beat or stir in flour. Use immediately or cover and chill for up to 24 hours. Or wrap dough in freezer wrap and freeze for up to 6months. Thaw over night in refrigeratorbefore baking.

    Drop dough by slightly rounded Tablespoons 2" apart on an ungreased cookie sheet. Bake at 375° for 10 - 12 minutes or until edges are light brown. Cook cookies on a wire rack.

    FRUIT OATMEAL ROUNDS: Substitute 1 cup rolled oats for 1 cup of the flour. Stir in 1 teaspoon cinnamon with flour mixture. Stir in 6 oz packaged dried fruit bits into the dough.

    DOUBLE CHOCOLATE DELIGHTS: Substitute 1 cup unsweetened cocoa powder for 1 cup flour. Stir in 12 oz (2 cups) seimsweet chocolate pieces into the cookie dough.

    PEANUT BUTTER BUDDIES: Add 1 cup peanut butter with the eggs and vanilla. Stir 2 cups peanut butter flavored pieces into the dough.

    CHOCOLATE CANDY COOKIES: Stir in 2 cups candy coated milk chocolate pieces (M & M ) into the dough.

    MALTED MILK TREATS: Substitute 1 cup instant malted milk powder for 1 cup flour. Stir 1 1/2 cups chopped malted milk balls into the cookie dough.

    MACADAMIA MANIA: Stir 2 cups coarsely chopped white baking bar and 3 1/2 oz macadamia nuts, coarsely chopped into dough.

    SUPPER CHUNKCHIPPERS: Stir in 1 cup coarsely chopped semisweet chocolate, 1 cup coarsely chopped milk chcoclate and 1 cup chopped pecans into the dough.

    Drop dough from a 1/4 cup measure 4" apart onto a cookie sheet. Flatten cookies slightly with a spoon. Bake 13 to 15 minutes or until edges are light brown. Makes 18 cookies.

    Source: Better Homes and Gardens Magazine December 1995

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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