Prep 20 mins
Cook 10 mins
This is a great time-saver to have this cookie dough ready in your freezer!
- 1⁄2 cup Crisco shortening
- 1⁄2 cup butter, softened
- 1 cup packed light brown sugar
- 1⁄2 cup white sugar
- 1⁄2 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
- In a mixing bowl; beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
- Add in the sugars and baking soda; beat until fluffy.
- Add in eggs and vanilla; beat until well combined.
- Beat in flour.
- Use immediately, or cover and chill for up to 24 hours (dough may be placed in a freezer bag and frozen for up to 6 months.
- Thaw out overnight in refrigerator before baking).
- Drop by slightly rounded tablespoon 2-inches apart onto ungreased cookie sheet.
- Bake at 375°F for 10-12 minutes or until edges are light brown.
- Cool on wire racks.
- FOR PEANUT BUTTER BUDDIES: Add 1/2 cup peanut butter with the eggs and vanilla, after flour, stir in 2 cups Reeses Pieces into dough.
- FOR SUPER-CHUNK CHIPPERS: Sir in 1 cup coarsely chopped semi-sweet chocolate, 1 cup coarsley chopped milk chocolate, and 1-1/2 cups chopped pecans into dough Drop dough from 1/4 cup measuring cup, about 4-inches apart onto cookie sheet; flatten cookies slightly with a spoon Bake for 13-15 minutes or until edges are light brown.
If you have someone in your circle of friends and family who doesn't like to bake from scratch (like my sister) this makes a great gift! One recipe of dough fits nicely in a 5 cup container. Another idea is to scoop the dough up using a mini scoop (like a tiny ice cream scoop) and freeze the little cookie balls until solid. Then you can toss them into a freezer bag and pull out only what you need. By the time the oven is ready, they're pretty well thawed. Worked great when we were selling our house and I wanted the mouth-watering aroma of fresh-baked cookies prior to the showing, but no one was home except my 19 year old. She could pop in a dozen like a pro! Always impressed! Thanks Kittencal!