*Preheat oven to 350 degrees

*Spray or butter several large cookie trays or baking sheets

*In a seperate bowl mix the flour, baking soda & salt, set to one side

*In a large bowl, or a stand mixer,  beat together the crisco, brown sugar, reg. sugar on Medium speed until well blended & fluffy

*Add te eggs & vanilla until evenly mixed

*stir in the flour mixture, Chocolate chips & optional nuts until evenly mixed

*Using a small melon scoop or seafood scooper, (think of an ice cream scoop with the arm the cleans out the scoop but on a smaller scale), drop the dough onto evenly spaced intervals approx 1" apart

*Bake the cookies, one sheet at a time, until just slightly brown aroud the edges

*Remove from oven and let sit on the baking sheet for approx 30 seconds to 1 minute

*Transfer to a cooling rack and let sit for approx 10-15 minutes or until completely cooled

*Store in an airtight container, shelf life is approx two weeks or may be frozen for no longer than one month