1 1/2 cups shortening
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped walnuts
1 cup chopped pecans
1 cup semisweet chocolate chips
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening and sugar until smooth. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt; stir into creamed mixture. Mix in walnuts, pecans and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
This is good for veggies, peppers, eggplant, mushrooms, squash, fish, shellfish, shrimp, onion rings, and dill pickle chunks. Similar to an old Bisquick recipe. First time I've made it and it turned out well.
I made these cookies last week and now my husband and my friends are asking me for recipe submissions. I thought I would never bake again.....but wow, not only have they intrigued my friends, but they have also become a favorite for me. I do make substitutions, of course, but never replace the original recipe. This is, without question, the sexiest cookie I have ever made. The texture is just perfect, with just the slightest bit of texture from the coconut to the peanut butter. It is absolutely delicious, and my husband will absolutely love this recipe!
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