Cookie Dough With Variations

Directions

1. 1
   In a mixing bowl; beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
2. 2
   Add in the sugars and baking soda; beat until fluffy.
3. 3
   Add in eggs and vanilla; beat until well combined.
4. 4
   Beat in flour.
5. 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. 6
   Thaw out overnight in refrigerator before baking).
7. 7
   Drop by slightly rounded tablespoon 2-inches apart onto ungreased cookie sheet.
8. 8
   Bake at 375F for 10-12 minutes or until edges are light brown.
9. 9
   Cool on wire racks.
10. 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. 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 onto cookie sheet; flatten cookies slightly with a spoon Bake for 13-15 minutes or until edges are light brown.