Yield: about 40 cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter flavored vegetable shortening (like Crisco)
1 1/4 cups brown sugar-firmly packed
1/2 cup malted milk powder (like Ovaltine)
2 tablespoons chocolate syrup
1 tbsp vanilla extract
1 large egg
1 cup (4 oz.) semisweet chocolate chips
1 cup (4 oz.) milk chocolate chips
Preheat oven to 350-degrees.
Mix together the flour, baking soda and salt; set aside. In a mixing bowl, combine the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla. Using an electric mixer, beat 2 minutes, then add the egg and …

1 cup margarine or butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 to 2 cups flour (add more if it’s too moist)
1 tsp baking soda
1/2 tsp salt.
3 cups quick oats
3 Cups chocolate chips
In a large bowl cream together butter, sugars and vanilla. Beat in egg. Mix in flour, baking soda, and salt.
Stir in oatmeal and chocolate chips until well blended.
On a baking sheet place a ball of dough 2 inches between each other.
Bake at 350 degrees F. for about 8-10 minutes.

1 cup butter (softened)
1 cup sugar
2 cup flour
1/2 tsp vanilla extract
1 tsp salt
1 cup chocolate chips
Preheat the oven to 375 F. Cream together the butter and sugar. Blend in flour, salt and vanilla extract.  Stir in chocolate chips. Press dough into greased 9 x 13 inch pan. Dough should be about 1/4 inch thick. Bake for 20 – 25 minutes.