CHOOSE A COOKIE DOUGH

Steps:

• Basic Directions:
• In a large mixing bowl beat the shortening and butter with a mixer on medium to high speed for 30 seconds.
• Add the brown sugar, granulated sugar and baking soda. Beat until fluffy.
• Add eggs and vanilla, beat until combined.
• Beat or stir in flour.
• Use the dough immediately, or cover and chill for up to 24 hours.
• Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet.
• Bake at 375°F, for 10-12 minutes, or until the edges are lightly browned.
• Remove the cookies and cool on a wire rack.
• Makes about 48 cookies.
• Fruit Oatmeal Rounds:
• Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour.
• Stir 1 teaspoon of ground cinnamon into flour mixture.
• Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough.
• Bake as directed.
• Peanut Butter Buddies:
• Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla.
• Also, stir a 12 ounce package of peanut butter chips in to dough.
• Bake as directed.
• Malted Milk Treats:
• Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour.
• Also, stir in 1 1/2 cups chopped-up malt balls into dough.
• Bake as directed.
• Macadamia Mania:
• 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.
• Bake as directed.
• Double Chocolate Delights:
• Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour.
• Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough.
• Bake as directed.
• Chocolate Candy Cookies:
• Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough.
• Bake as directed.
• Super-Chunk Chippers:
• 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.
• Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet.
• Flatten the cookies slightly with a spoon.
• Bake for 13-15 minutes, or until the edges are slightly browned.
• Make 18 cookies.
• Note:.
• To make a variation in advance, wrap the dough in freezer wrap, and freeze for up to 6 months.
• Before baking, thaw dough overnight in the refrigerator.
• Bake as directed.