No Computer Kitty Menopause & Chocolate Chip Cookies

Apologies for skimpy posts après holiday.  My computer wasn’t up to the task of Office 2010, Playon, and Windows 7 on a single processor.   The computer guy was amazed I got the computer to work at all.  Windows 7 requires significantly more processor capacity than Windows XP.  Yeah, I got tired of watching hourglasses and spinning arrow circles.  It cut seriously into scrounging.  Scrounge cat three has pee problems thanks to kitty menopause.  It takes two of us to shoot a pill down her throat and just one PO’d cat to spit them up around the house.  Just found one under my desk.  Well, the answer to most computer problems is “spend money”.  Using that answer got me one that should last for at least five years, or until the next technology surge catches up with the Deep South pine belt. What to do inbetween hand writing articles and chasing the scrounge cat around the house with a pill syringe?  What you should do whenever the blue mood strikes – have a cookie.  What follows is a recipe I’ve had since my young’un days of the 1970s.  The recipe fits scrounging because it doesn’t require special ingredients.  I’ve even cut up chocolate bars when no chocolate chips were in the pantry.  (Note: I have no idea what recipes mean by “rounded teaspoonfuls”.  Have you ever been able to stop at a “teaspoon”? Thought so.)  Take a break with your favorite beverage and a cookie or two.  Things are only as frustrating as we perceive them to be.

Chocolate Chip Cookies (about 5 dozen)

2/3 cup shortening

2/3 cup butter or margarine, softened

1 cup granulated sugar

1 cup brown sugar (packed)

2 eggs

2 tsp vanilla

3 ½ cups flour

1 tsp baking soda

½ salt

½ cup chopped walnuts or pecans

2 cups semi-sweet chocolate chips

Heat oven to 375°.  Mix shortening, butter, and sugars thoroughly.  This is important for the cookie’s texture.  Add eggs, vanilla and mix well.  Add remaining ingredients; mixture will be stiff but all flour will be absorbed.  Drop by “rounded teaspoonfuls” (tablespoonfuls) about 2 inches apart on ungreased baking sheets. Cookies will spread during baking. Bake 8 to 10 minutes until light brown (try 8 minutes first because they will burn on bottom before top is “brown” I opt for a pale brown).  Cool slightly before removing from baking sheet.

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