Cookie Recipes

Cocoa Puff Bars

6 cups Cocoa Puffs
1/4 cup butter or margarine
40 large marshmallows
1 package (11-1/2 ounces) milk chocolate chips
24 striped chocolate or milk chocolate kisses

Place cereal in a large bowl; set aside. In a microwave-safe bowl, combine the butter and marshmallows. Microwave, uncovered, on high for 2 minutes; stir. Continue cooking until smooth, stirring every minute. Add chocolate chips and stir until melted.

Pour over cereal; stir until well-coated. Spread evenly in a greased 13-in. x 9-in. pan. Arrange kisses in rows over the top. Cool before cutting. Makes 2 dozen.

Fudgy Mint Bars

10 tablespoons butter, divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
4 drops green food coloring, optional
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream

In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small mixing bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually add in flour.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set. In a large mixing bowl, beat cream cheese and remaining butter until smooth. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.

Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Makes about 4 dozen.

Macaroon Brownie Bars

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon cream of tartar
1/2 cup chopped walnuts

Macaroon Filling:
1 package (14 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Frosting:
3/4 cup sugar
1/4 cup milk
2 tablespoons butter
1 cup miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. baking pan.

For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Makes 4 dozen.

Chocolate Delight Macadamia Cookies

1 pkg. (8 squares)semi-sweet chocolate
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
2 cups chopped macadamias
1 pkg.(6 squares) white chocolate, chopped

Preheat oven to 350°. Microwave semi-sweet chocolate in large microwaveable bowl on high 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in nuts and white chocolate.

Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. Bake 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature. Makes about 3 dozen

Note - If omitting nuts, increase flour to 3/4 cup to prevent the cookies from spreading excessively during baking.

Sour Cream-Chocolate Chip Cookies

2/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup sour cream
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder,
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped pecans

Preheat oven to 350°. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add sour cream, egg and vanilla; beat until well blended. Add flour, baking powder, baking soda and salt; mix well.

Stir in chocolate chips and pecans. Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Bake 10 to 12 minutes or until golden brown. Cool completely on wire racks. Makes about 3-1/2 dozen cookies

Chocolate Duos

1-1/2 cups (3 sticks) butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
3 eggs
3-3/4 cups flour
2 teaspoons baking soda
4 squares semi-sweet chocolate, melted, cooled
1 pkg. (6 squares) white chocolate, chopped
1/2 cup chopped pecans
1 pkg. (8 squares) semi-sweet chocolate, chopped

Preheat oven to 350°. Beat butter and sugars in large bowl with electric mixer on high speed until light and fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Combine flour and baking soda.

Gradually add to butter mixture, beating just until blended after each addition. Divide dough in half; place in separate bowls. Add melted semi-sweet chocolate, chopped white chocolate and pecans to dough in 1 bowl; mix well. Stir chopped semi-sweet chocolate into dough in second bowl.

Drop a heaping teaspoonful of each dough, side by side, onto ungreased baking sheet. Lightly shape into flat ball. Continue with remaining dough, placing balls, 2 inches apart, on baking sheet.

Bake 8 to 10 minutes or until lightly browned. Cool 1 minute on baking sheets. Remove to wire racks; cool completely. Makes about 5 dozen cookies

Chocolate-Dipped Coconut Macaroons

1 pkg. (14 oz.) coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites, lightly beaten
1 teaspoon almond extract
1 pkg. (8 squares) semi-sweet chocolate

Heat oven to 325°. Combine coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

Bake 20 minutes or until edges are golden brown. Transfer to wire racks. Cool. Melt chocolate. Dip cookies halfway into chocolate. Let stand until chocolate is firm. Makes about 3 dozen

Chocolate Macaroons

2 squares unsweetened chocolate
1 can (14 oz.) sweetened condensed milk
2 squares white chocolate, chopped
2 cups angel flake coconut
1 cup chopped pecans

Preheat oven to 350°. Microwave unsweetened chocolate and milk in large microwavable bowl on high 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.

Stir in remaining ingredients. Drop by heaping teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake 10 to 12 minutes or until tops are set. Immediately remove from baking sheets to wire racks. Cool completely. Makes about 2 dozens

Chocolate Mint Cookies

Cookies
3/4 cup unsalted butter, room temperature
1 cup icing sugar
6 tbsp Dutch process cocoa powder
1 tsp vanilla extract
1 egg yolk
1 tbsp milk
1 1/2 cup all purpose flour
Dash salt
Dash baking powder
Icing sugar, for garnish

Filling
1 egg white
1 3/4 cups icing sugar, sifted
2 drops to 3 drops peppermint extract

Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa mixture and blend until incorporated. Shape dough into disc, wrap and chill for 20 minutes.

Preheat oven to 325°. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into 1 ½-inch circles and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be lifted easily away from the parchment. Allow to cool on baking sheet.

For filling, put egg white in a bowl and beat in icing sugar, a few tablespoonfuls at a time, until a soft dough forms. Turn dough onto a surface dusted with icing sugar. Knead in remaining icing sugar and peppermint extract, until dough is no longer sticky.

To fill cookies, roll a teaspoon of dough into a ball and flatten a little. Sandwich between 2 cookies and press together to push icing to edges. Continue until all cookies have been filled. Cookies can be glazed with chocolate to finish or dusted with icing sugar. Makes approximately 2 dozen cookies

Jumbo Oatmeal Raisin Cookies

1 1/2 cups all-purpose flour (spooned and leveled)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter (room temperature)
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut

Preheat oven to 350°. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.

Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Bake and Freeze: Freeze unbaked cookies on baking sheet until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes. Makes about 20 cookies

Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Makes 3 dozen.

Shortbread Caramel Brownie Bars

1 1/2 cups (3/4 lb.) butter
2 1/2 cups all-purpose flour
1 1/4 cups sugar
2 tablespoons cornstarch
12 ounces individually wrapped soft caramels, such as Kraft
1/4 cup whole milk
10 ounce bittersweet or semisweet chocolate, finely chopped
3 large eggs
1 tablespoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt

Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325° regular or convection oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.

Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended.

Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel. Bake in a 350° regular or convection oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.

Ginger Cookies

4-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt or 1/2 teaspoon salt
1 teaspoon ground cloves
1 cup butter, softened
1 cup granulated sugar
2 eggs
1 cup mild-flavored molasses
1/2 cup coarse sugar or 1 cup confectionary pearl sugar

In a large bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt and cloves. In another large bowl, beat butter with an electric mixer on low speed for 30 seconds. Add the granulated sugar.

Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Dough will be soft.

Shape dough into 2-inch balls. Roll balls in the coarse or pearl sugar. Place 4 inches apart on ungreased cookie sheets. Using the bottom of a glass, dipped in additional granulated sugar if necessary to prevent sticking, flatten dough to 3-inch rounds.

Bake in a 350 degree oven for 11 to 13 minutes or until bottoms are lightly browned, tops are puffed (do not overbake) and edges are firm. Cool on cookie sheet 2 minutes. Transfer to wire racks and let cool. Makes about 20 cookies.

Sugar Dream Cookies

1/2 cup butter, softened
1/2 cup cooking oil
1 cup powdered sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 egg, lightly beaten
3/4 teaspoon vanilla
2-1/2 cups all-purpose flour
1/3 cup granulated sugar, coarse crystal sugar or colored sugar

In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Gradually add oil, beating on low speed until well combined and scraping sides of bowl.

Add the powdered sugar, 1/2 cup granulated sugar, baking soda, cream of tartar and salt. Beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into 1-inch balls. Roll balls in 1/3 cup granulated sugar. Place 3 inches apart on ungreased cookie sheets. Using the bottom of a glass dipped in granulated sugar, flatten dough to 2 1/2-inch rounds.

Bake cookies in a 350 degree oven about 9 minutes or until tops are slightly cracked and edges are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 48 cookies.

Triple Layer Cookie Bars

1/2 cup margarine or butter
1-1/2 cups graham cracker crumbs
2-2/3 cups flaked coconut
1-14 ounce can eagle brand-sweetened condensed milk
1-12 ounce package semi-sweet chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350 degrees (325 for glass dish). In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then sweetened condensed milk.

Bake 25 minutes or until lightly browned. In small saucepan over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes, Chill thoroughly. Cut into bars. Store loosely covered at room temperature. Makes about 36 bars.

Pecan Delights

1 cup sifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1 stick butter

Sift-dry ingredients into a bowl. Add brown sugar and butter. Mix well. Pat into a greased 9-inch square cake pan. Bake at 350 degrees for 10 to 15 minutes.

Topping
1 cup brown sugar
2 eggs, well beaten
1 teaspoon vanilla extract
2 tablespoons all purpose, flour
1/4 teaspoon salt
1 and 1/2 cups flaked coconut
1 cup pecans, chopped

In a large bowl, mix all ingredients together. Then, pour over baked mixture. Bake at 350 degrees until browned about 20 to 25 minutes. Cool, then cut into bars. Makes about 36 cookies.

Best Ever Chocolate Chip Cookies

2 cup softened butter
2 cup granulated sugar
1 cup brown sugar
4 eggs
4 2/3 cups flour
1-1/2 teaspoon salt
1-1/2 teaspoon baking soda
4 tablespoons vanilla
24 ounces chocolate-chips

Mix all wet ingredients and sugars together well. Then slowly add in salt and baking soda. Once salt and baking soda are mixed in add flour a little bit at a time until all is mixed in.

Then gently mix in chocolate chips. Bake on ungreased cookie sheets. Cook in 375-degree pre-heated oven for about 10 minutes. Cookies will to spread so leaves spaces between them.

Butter Pecan Balls

1 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 cups all-purpose flour
1 cup pecans, finely chopped
Powdered sugar

Preheat oven to 350 degrees. Beat butter in large mixing bowl with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt, beat until combined. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in pecans.

Shape slightly rounded teaspoons of dough into balls the size of large grapes. Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven about 12 minutes or until bottoms just begin to brown. Transfer to wire rack, cool. Sprinkle with powdered sugar. Makes about 72 cookies.

Creme-Filled Sandwich Cookies

1 package dark chocolate cake mix
1/2 cup butter, melted
1 egg, slightly beaten

Filling
2 cup powdered sugar
1/4 cup shortening
1/2 teaspoon vanilla
1 egg white

Heat oven to 350 degrees. In large bowl combine all cookie ingredients. Mix well. Firmly shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.

Bake for 9 to 13 minutes or until set. Cool 1 minute. Remove from cookie sheets and cool completely. In small bowl combine 1/2 cup of the powdered sugar with shortening, vanilla and egg white, blend well.

Add remaining powdered sugar, beat until smooth and creamy. Spread heaping teaspoon of filling between 2 cookies then repeat with remaining cookies. Makes 24 sandwich cookies.

Sugar Cookies

1 pound butter
2 cups sugar
2 eggs
3/8 cup heavy cream
1-3/4 teaspoons vanilla
6 cups flour
1 teaspoon salt
1 tablespoons baking powder

Cream sugar and butter until very light. Add in eggs then cream and vanilla. Sift together dry ingredients and mix into creamed mixture.

Divide into pieces and wrap in plastic wrap and chill until firm. Roll out on floured board and cut into shapes bake at 350 until edges just start to brown. Makes 10 dozen cookies.

Lemon Snow Drops

1 cup butter
1/2 cup sifted powdered sugar
1 teaspoon lemon flavoring
2 cups all-purpose flour
1/4 teaspoon salt
granulated sugar
2/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 egg, beaten
1 tablespoon butter, softened

In a large bowl, beat the 1 cup butter with an electric mixer for 30 seconds or until softened. Add 1/2 cup powdered sugar and lemon flavoring, beat well. Add flour and salt. Beat until well mixed. (If necessary, stir in last part of flour.)

Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten to 2-inch circles with the bottom of a glass dipped in granulated sugar. Bake in 375 degree oven for 8 to 10 minutes or until edges are lightly browned. Cool cookies on wire rack.

For filling, in a small saucepan, stir together 2/3 cup granulated sugar and cornstarch. Stir in lemon peel and juice. Cook and stir over medium heat until mixture is thickened and bubbly.

Cook and stir for 2 minutes more. Gradually stir about half of the hot mixture into beaten egg. Return all of the egg mixture to saucepan. Cook and stir for 2 minutes more, do not boil. Remove from heat. Stir in 1 tablespoon butter. Cover surface with plastic wrap, chill.

To assemble cookies, spread about 1-1/2 teaspoons filling on flat sides of half the cookies, top with remaining cookies, flat sides toward filling. Store filled cookies in the refrigerator. Makes about 24 sandwich cookies.

Sunflower Cookies

1/4 cup pure maple syrup
1/4 cup tahini butter, toasted sunflower seeds
3/4 cup quick cooking rolled oats, not instant
1/4 cup raw sunflower seeds, not roasted

Preheat the oven to 350-degrees and coat a baking sheet with nonstick cooking spray. Set it aside. Place the maple syrup and tahini in a small mixing bowl, and cream them together. Then stir in the oats and sunflower seeds, and mix well.

Drop the dough by 12 rounded spoonfuls onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon. Bake for 15 to 18 minutes, or until the cookies are lightly browned.

Let the cookies rest on the baking sheet for 5 full minutes. Then carefully loosen them and transfer them to a cooling rack using a metal spatula. Cool the cookies completely before storing them. Makes 1 dozen.

Chocolate-Covered Cherry Cookies

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter or margarine
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1-1/2 teaspoons vanilla
1 10-ounce jar
1-6-ounce package semisweet chocolate pieces
1/2 cup sweetened condensed milk

In a mixing bowl combine flour and cocoa, set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.

Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.

Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In a small saucepan combine the chocolate pieces and sweetened condensed milk, heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.

Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover cherry. Bake in 350 degree oven about 10 minutes or until done. Remove to wire rack, cool. Cover and store at room temperature up to 2 days. Makes 48 cookies.

Candy Cookies

1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup margarine or butter, softened
1/3 cup shortening
1 teaspoon vanilla
1 egg
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-8 ounce package chocolate-coated candies

Heat oven to 375 degrees. Mix sugars, margarine, shortening, vanilla and egg. Stir in remaining ingredients. Drop dough by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake until light brown, 8 to 10 minutes. Centers will be soft. Cool slightly then remove from cookie sheet. These cookies really look nice on a pretty serving plate. Makes 3 dozen cookies.

Chocolate Chip Cookies

1 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1 12-ounce package semisweet chocolate pieces
1 cup chopped walnuts

In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Beat in the sugars, soda, and salt.

Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and nuts.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks. Makes about 60.