Mary Moore’s Chip Chip Cookies
Makes 6 dozen 2-inch cookies
1 cup soft shortening (preferably part butter)
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 1/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup chocolate chips
3/4 cup butterscotch chips
1 cup chopped walnuts (or desiccated coconut)
Preheat oven to 375 degrees F.
Into beater bowl measure the soft shortening,
sugars, eggs and vanilla.
Beat until creamy and light.
Sift sifted flour with soda and salt and beat in
Remove beaters and stir in chips and nuts or coconut.
Butter cookie sheets and shape cookie dough into 1-inch balls
between your moistened palms, placing them 2-inches apart on
Bake at 375 degrees F for 8 minutes, turning pans around at halftime.
Use metal spatula to lift from pans and transfer to cake racks to cool.
You will have four pansful in all. Store in cookie crock.
Source: Mary Moore’s food column, The Ottawa Citizen newspaper, Dec 5, 1974.