• Cooking Time: 8 to 10 minutes
• Servings: Makes about 45 cookies
• Preparation Time: about 15 minutes
• 1/2 cup shortening
• 1/2 cup butter or margarine, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 (12 oz.) bag (2 cups) semisweet chocolate chips or miniature candy-coated semisweet chocolate pieces
• 1 1/2 cups chopped walnuts, pecans, or hazelnuts (optional)

1. Preheat oven to 375 F.
2. In a large mixing bowl beat shortening and butter or margarine with an electric mixer on medium to high speed for 30 seconds; add brown sugar, granulated sugar and baking soda; beat until mixture is combined, scraping sides of bowl occasionally.
3. Beat in eggs and vanilla until combined; beat in as much of the flour as you can with the mixer; stir in any remaining flour.
4. Stir in chocolate pieces and nuts (if using).
5. Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet.
6. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned.
7. Transfer to a wire rack and let cool.

This is a classic chocolate chip cookie recipe that comes from Better Homes & Gardens Cookbook; it can be made with or without nuts (I didn't use any nuts, but only because I didn't have any!).