2/3 c shortening
2/3 c butter, softened
1 c brown sugar
1/2 c honey
2 tsp vanilla
1 tsp baking soda
1 tsp salt
3-1/2 c flour (add an extra 1/4 c for softer cookies)
1/2 c chopped walnuts or pecans
1 c milk chocolate chips
1 c toffee, peanut butter, or butterscotch chips
1/2 c semisweet chocolate chips
Cream thoroughly shortening, butter, sugars, eggs, and vanilla. Stir in dry ingredients. Add nuts and chocolate chips last. The dough will be stiff. Drop dough by rounded teaspoonfuls two inches apart on ungreased cookie sheets. Bake at 375 for 8-10 minutes until set and golden. It is okay if the cookies are slightly underdone. Take them out of the oven and let set to cool slightly before removing from the cookie sheet. Cool the rest of the way on racks. Makes 5 dozen.
white chocolate macadamia nut cookies
Replace the nuts with 1-1/2 to 2 c chopped macadamia nuts, and replace the chocolate chips with 2 c white chocolate chips. Bake as directed.
Gluten restrictions: use all purpose gluten-free flour in place of the regular flour.
04/04/06: tested with 1 c sugar in place of the 1/2 c honey and with gluten-free flour; used 3-3/4 c flour, turned out wonderfully! Might need to use 4 c flour to get the height we are used to.