Chocolate Chip Cookies - Betty Crocker's 1969 Recipe

Description: My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....

Ingredients:

• 2/3 cup shortening
• 2/3 cup butter or 2/3 cup margarine, softened
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped nuts (walnuts or pecans recommended)
• 1 (12 ounce) package semi-sweet chocolate chips

Steps:

1. Heat oven to 375 degrees.
2. Mix thorougly shortening, butter, sugars, eggs, and vanilla.
3. Stir in remaining ingredients.
4. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5. Bake 8 to 10 minutes or until light brown.
6. Cool slightly before removing from baking sheet.
7. *If using self-rising flour, omit baking soda and salt.