Chocolate Chip Cookies – makes 3 dozen

1/3 cup margarine or butter

1/3 cup shortening

1/2 cup granulated sugar

1/2 brown sugar

1 egg

1 tsp Vanilla (OK if you add 1 teaspoon more)

1/2 tsp salt

1/2 tsp baking soda

1 3/4 cup all purpose flour

6 oz (1 cup) chocolate chips

1/2 cup chopped nuts (optional), such as pecans or walnuts

Preheat oven to 375 F

1. Cream the sugars with the shortening and margarine

2. Add the egg and vanilla. Mix well

3. Add the flour, salt, and soda. Mix until combined. The dough will be stiff.

4. Mix in the chocolate chips and nuts.

5. Drop rounded tablespoon of dough on ungreased cookie sheet.

6. Bake for 8-10 minutes. Tops should be slightly brown.  Overdone cookies are sneaky – the tops will look OK but the bottoms will be black. If that happens, just scrape the burnt stuff off with a butter knife. It’s happened to me many times (hey, I was busy watching the game on TV and/or drinking beer).

7. Cool on racks, then store in airtight container or plastic bag (what I usually do).

If you want that festive seasonal look, substitute 1 cup colored M & Ms for the chocolate chips. They make M & Ms for almost all holidays so you’re covered.

Thanks for the kind words for my healing. This is what I traded the Frankenstein fixator for:

My new boot

Below is something to dance to while cookie baking. It is from Elvis’ 1957 Christmas album. It is in MP3 format.

04 Santa Claus Is Back in Town