Pick a flavor before you start baking because some ingredients will vary depending on which of the seven versions you choose.
1. Basic Directions: In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs and vanilla, beat until combined. Beat or stir in flour. Use the dough immediately or cover and chill for up to 24 hours. Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet. Bake at 375 for 10-12 minutes, until the edges are lightly browned. Remove the cookies and cool on a wire rack. Makes about 48 cookies.
2. Fruit Oatmeal Rounds:
Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour. Stir 1 teaspoon of ground cinnamon into flour mixture. Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough. Bake as directed.
3. Peanut Butter Buddies:
Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla. Also, stir a 12 ounce package of peanut butter chips in to dough. Bake as directed.
4. Malted Milk Treats:
Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour. Also, stir in 1 1/2 cups chopped-up malt balls into dough. Bake as directed.
5. Macadamia Mania:
Prepare dough as directed, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounce of Macadamia nuts into dough. Bake as directed.
6. Double Chocolate Delights:
Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour. Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough. Bake as directed.
7. Chocolate Candy Cookies:
Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough. Bake as directed.
8. Super-Chunk Chippers:
Prepare dough as directed, but stir 1 cup of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough. Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet. Flatten the cookies slightly with a spoon. Bake for 13-15 minutes or until the edges are slightly browned. Make 18 cookies.
*To make a variation in advance; Wrap the dough in freezer wrap and freeze for up to 6 months. Before baking, thaw dough overnight in the refrigerator. Bake as directed.