Instructions:

You-Choose-It Cookies

Basic Ingredients
2 1/2 cups flour
1/2 cup shortening
1 cup packed brown sugar
1/2 cup butter
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Variations

Oatmeal Fruit Rounds
Prepare dough as directed below, but substitute 1 cup of rolled oats for 1 cup of flour. Stir 1 teaspoon of ground cinnamon into the flour mixture. Stir a 6 ounce package of mixed dried fruit bits or raisins into the dough. Bake as directed.

Peanut Butter Buddies
Prepare dough as directed below, but add 1/2 cup peanut butter along with the eggs and vanilla. Also, stir a 12 ounce package of peanut butter chips into the dough. Bake as directed.

Malted Milk Treats
Prepare dough as directed below, but substitute 1/4 cup instant malted milk powder for 1/4 cup of the flour. Stir in 1 1/2 cups chopped-up malted milk balls into the dough. Bake as directed.

Macadamia Mania
Prepare dough as directed below, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounces of macadamia nuts, coarsely chopped, into dough. Bake as directed.

Double Chocolate Delights
Prepare dough as directed below, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of the flour. Stir a 12 ounce package of semisweet chocolate chips into the dough. Bake as directed.

Chocolate Candy Cookies
Prepare dough as directed below, but stir 2 cups of M&Ms into the dough. Bake as directed.

Super-Chunk Chippers
Prepare dough as directed below, but stir 1 cup of coarsely chopped semisweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough. Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet. Flatten the cookies slightly with a spoon. Bake for 13 to 15 minutes or until the edges are lightly browned. Makes 18 cookies.

To make any variation in advance, wrap the dough in freezer wrap and freeze for up to 6 months. Before baking, thaw dough overnight in the refrigerator. Bake as directed.

Basic Instructions

In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs and vanilla extract; beat until combined. Beat or stir in flour. Use the dough immediately or cover and chill for up to 24 hours.

Drop slightly rounded tablespoons of cookie dough 2 inches apart onto an ungreased cookie sheet.

Bake at 375 degrees F for 10 to 12 minutes or until the edges are lightly browned. Remove the cookies and cool on a wire rack.

Yields about 48 cookies.