• 50minutes
  • 95calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2/3 cup shortening

  2. 2/3 cup butter or 2/3 cup margarine , softened

  3. 1 cup granulated sugar

  4. 1 cup brown sugar , packed

  5. 2 eggs

  6. 2 teaspoons vanilla

  7. 3 cups flour

  8. 1 teaspoon baking soda

  9. 1 teaspoon salt

  10. 1 cup chopped nuts

  11. 2 (6 ounce) packages semisweet chocolate pieces

Instructions Jump to Ingredients ↑

  1. Heat oven to 375° degrees.

  2. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)

  3. Drop dough by rounded teasponfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.

  4. NOTE: If using self-rising flour, omit soda and salt.

  5. For Salted Peanut Cookies: Substitute 2 cups salted peanuts for the chocolate pieces and chopped nuts. Before baking, flatten each cookie with bottom of glass that has been greased and dipped in sugar.

  6. Betty's note: ( Red Spoon) To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer. Wrap it in an airtight freezer container, aluminum foil or plastic wrap. Thaw it until just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen and stored from 9-12 months.


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