Combine flour, baking soda, salt and both sugars in very large bowl. Mix in
the shortening with your fingers. Stir in the chips and nuts. Store whole
mix in airtight container in a cool dry place for up to six months. For
longer storage refrigerate or freeze. **I package the mix in individual
zip-lock bags. TO MAKE THE COOKIES: Stir the mix to distribute the nuts and
chips and then, measure seven level cups of the mix into a large bowl. (*
spoon in and level, do not pack) Stir to distribute the nuts and chips. Add
two large eggs that have been lightly beaten and 2 teaspoons of vanilla
extract. Blend well. This creates a heavy batter, but don't worry it will
work. Drop the batter by tablespoonfuls on buttered baking sheets. Bake in
preheated 375 oven for 10 - 12 minutes. Cool slightly on sheets and then
transfer to an airtight container. One batch makes about 2 dozen cookies.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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