Chocolate Chip Cookies

1 c shortening
1 c butter
1 1/2 c sugar
1 1/2 c brown sugar
3 eggs
1 T almond extract
5 1/4 c flour
1 1/2 t baking soda
1 1/2 t salt
1 1/2 c chopped nuts
18 oz chocolate chips

Heat oven to 375 degrees. Mix shortening, butter, sugar, brown sugar, eggs and vanilla. Blend in flour, baking soda and salt. Fold in nuts and chocolate chips.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 - 10 minutes until light brown. Cool slightly before removing from pan. Makes about 7 dozen cookies.

You can substitute 2 cups salted peanuts for the nuts and chocolate chips for a salted peanut cookie. Before baking, flatten with a fork criss cross style.

To bake cookies on short notice, place dough on waxed paper lined cookie sheet and freeze for 10 minutes. Remove frozen dough and keep in a freezer bag in the freezer. When you want fresh baked cookies, just remove the amount you want and let thaw on cookie sheet for 10 to 15 minutes and bake as normal.