My Mom’s Chocolate Chip Cookies With Walnuts

Preheat oven to 375 F.

In a large bowl, thoroughly mix shortening, sugars, eggs and vanilla.

Then mix the flour, salt and baking soda in another bowl and mix into the wet batter until combined. Stir in the chocolate chips and walnuts.

Drop cookies by the rounded teaspoonful onto an un-greased cookie pan-or use a medium cookie scoop. Space them about 2 inches apart.

Bake for 9-11 minutes (I bake mine 10½ minutes). The cookies are ready to take out of the oven when they have risen evenly and you start seeing cracks in the dough and slightly browner spots. They may look slightly raw but will finish cooking on the tray.

Eat as many cookies as you want while they are warm. But once they cool, they should be transferred to a plastic container and frozen or they will dry out. Thaw at room temperature for 20 minutes before serving.

Adapted from the Red and White Checked Better Homes and Gardens Cookbook from 1975.