Cookie Dough With Variations

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.