Rosetta’s Best Chocolate Chip Cookies
Soft, chewy, and full of chips and nuts, these cookies are irresistible!
1 ¼ cups brown sugar, packed
¾ cup butter-flavored shortening (not butter)
2 T. milk
1 T. vanilla
1 ¾ cups flour
¾ tsp. baking soda
1 12-oz bag of dark chocolate chips
1 11-oz. bag of butterscotch chips
1 cup chopped walnuts or pecans
Preheat oven to 375º. For best results, cover cookie sheets with parchment paper. Cream the brown sugar, shortening, milk, and vanilla until light and fluffy. Beat in the egg. Combine the flour and baking soda, and mix into creamed mixture until just blended. Stir in the chips and nuts. Drop onto cookie sheets about 2 inches apart. Bake 8-10 minutes, or until cookies are just starting to brown. Cool the cookies on the pan for a few minutes and then finish cooling them on a rack. Makes about 4 dozen cookies. Freezes well.