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*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