Cookie Dough With Variations

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/2 cup crisco shortening
• 1/2 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour

Recipe

• 1 in a mixing bowl; beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
• 2 add in the sugars and baking soda; beat until fluffy.
• 3 add in eggs and vanilla; beat until well combined.
• 4 beat in flour.
• 5 use immediately, or cover and chill for up to 24 hours (dough may be placed in a freezer bag and frozen for up to 6 months.
• 6 thaw out overnight in refrigerator before baking).
• 7 drop by slightly rounded tablespoon 2-inches apart ungreased cookie sheet.
• 8 bake at 375°f for 10-12 minutes or until edges are light brown.
• 9 cool on wire racks.
• 10 for peanut butter buddies: add 1/2 cup peanut butter with the eggs and vanilla, after flour, stir in 2 cups reeses pieces into dough.
• 11 for super-chunk chippers: sir in 1 cup coarsely chopped semi-sweet chocolate, 1 cup coarsley chopped milk chocolate, and 1-1/2 cups chopped pecans into dough drop dough from 1/4 cup measuring cup, about 4-inches apart cookie sheet; flatten cookies slightly with a spoon bake for 13-15 minutes or until edges are light brown.