These are so easy and soft and fluffy. I was searching for the perfect recipe that stayed soft and fluffy. I never liked the Tollhouse recipe. They were never fluffy enough. I often make them without chocolate chips and roll them in sprinkles for myself. These travel so well and stay soft until the last cookie is gone. I hope you enjoy them as much as we have.

Ingredients

cup solid shortening (no substitutes just use plain white shortening)↗2⁄3 cup
cup margarine (not butter)↗2⁄3 cup
cup sugar↗1 cup
cup brown sugar (packed)↗1 cup
eggs↗2
teaspoons vanilla↗2 teaspoons
cups flour↗3 cups
teaspoon baking soda↗1 teaspoon
teaspoon salt↗1⁄2 teaspoon
ounces milk chocolate or 12 ounces semi-sweet chocolate chips↗12 ounces
cup nuts (chopped optional)1 cup

Step-by-step instructions

1
Cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
2
Stir in remaining ingredients.
3
Drop by teaspoon full onto ungreased cookie sheet.
4
Bake at 375 degrees F for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
5
They almost look like they are buring on the bottom when done but, trust me, they are not. This recipe hasn't yeilded a crunchy cookie yet even when I have burned them.

Source: food.com

Original recipe ↗

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