INGREDIENTS AND DIRECTIONS:

9 c. flour
4 tsp. soda
2 tsp. salt
3 c. brown sugar
3 c. white sugar
4 c. Crisco
4 (12 oz.) pkgs. chocolate chips

Mix all together except Crisco and chips. Cut in Crisco. Add chips. Keeps up to 6 months on shelf.

Mix:

7 c. mix
1 tsp. vanilla
2 eggs

Add:

1 c. nuts

Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes. Makes 100 (2 inch) cookies.

INGREDIENTS:

2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
12 oz. pecans
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla extract
2 eggs
2 sticks butter

DIRECTIONS:

Cream together sugars, vanilla extract, eggs and butter. Add sifted flour, baking soda, and salt. Mix thoroughly. Add chips and pecans. Spoon out mixture in a tablespoon at least 2 inches apart. Bake in 350 degree oven for 8-12 minutes. Remove cookies, let cool, place in cookie jar or container. Makes about 5 dozen (60) cookies.

INGREDIENTS:

1 pkg. Pillsbury Plus German chocolate cake mix
1/2 c. mashed potato flakes
1 tsp. cream of tartar
1 tsp. cinnamon
3/4 c. butter, melted
3 tbsp. milk
1 egg
1/2 c. chopped nuts
1/4-1/2 c. sugar

DIRECTIONS:

Heat oven to 350 degrees. In large bowl, combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar coated.

Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cookies will be soft in center. Cool 1 minute; remove from pans. Cool completely. 4-5 dozen cookies.