Best Chocolate Chip Cookies Ever!

Cream:
2 c. shortening
1 1/3 c. sugar
2 c. loose packed brown sugar
Add 1 at a time:
4 eggs
2 teaspoon vanilla
Sift together and add:
4 1/4 c. flour
2 teaspoon salt
2 teaspoon baking soda
3/4 bag milk chocolate chips
Bake at 350 for approx 9 mins
This is our most favorite chocolate chips! Enjoy!

Coconut-Cranberry Chews

1 1/2 c. butter or margarine (you know me I use butter)
2 c. sugar
1 T. grated orange peel
2 t. vanilla
3 1/4 c. flour
1 t. baking powder
1/4 t. salt
1 1/2 c. dried cranberries
1 1/2 c. coconut

1. In a bowl mix butter, sugar, orange peel and vanilla until smooth.

2. Mix flour, baking powder, and salt and add to butter mixture beat on low about 5 minutes. The recipe says that it will come together like a cookie dough, but it has never happened for me so I squeeze in a little (not much) of fresh orange juice.

3. Stir in cranberries and coconut.

4. Bake at 350 for 8-11 minutes. (Shorter time will make cookie chewier; longer time crispier cookie. (I like them chewy)

I made these twice and everyone has loved them both times. It is definitely a keeper. I got this recipe out of the sunset magazine. A lady by the name of Nancy Jamison sent in this recipe and I was lucky enough to try it.

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Ingredients:

3/4 c. butter (softened)
3/4 c. peanut butter
1 1/4 c. packed brown sugar
1 1/4 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
3 eggs
1 1/2 t. vanilla
2 1/4 c. flour
2 2/3 c. rolled oats
1 (10 oz.) pkg milk chocolate chips
walnuts

Directions:

1. Beat butter and peanut butter in a large mixing bowl and mix for 30 seconds. Add sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate chips and nuts.

2. Bake at 375 degrees oven about 8-10 minutes or until edges are lightly browned. Transfer to wire rack and cool.

Make-Ahead Tip:

Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
You can also roll dough into a log wrap with saran wrap and then freezer paper or tin foil. When ready to bake, thaw for a little while, cut and bake.