Two Chocolate Cookies

The dust is settling!
We just finished our annual summer visit from our grandchildren: Hunter, age 13, and Taylor, age 10. We always love our time with them but I must say I’m not used to cooking three squares every day! It is gratifying that they are hearty eaters, but we couldn’t eat this much food every day for very long. These days, we each have our choice of breakfast. A hearty noon meal and a snack for an early evening meal. Such a difference age makes! 

So, tomorrow we will start our normal routine. Luckily most of the goodies I had prepared have been eaten up. I am sharing one of the chocolate chip cookie recipes I have in my files. I get bored with making the same recipe so I have about five different varieties I make. The one I’m giving you today is one I made for Hunter and Taylor this week.
 
Two chocolate cookies:
2 sticks butter softened
1 stick butter flavored Crisco (1 cup)
3/4 cup granulated sugar
1 3/4 cup brown sugar, packed
3 large eggs
1 tsp vanilla
3 3/4 cups flour
2 tsp baking soda
1 tsp salt
1-12 oz. pkg. semi sweet chocolate chips
1 cup milk chocolate chips
1 cup heath toffee chips
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Cream butter and shortening together; add sugars, eggs and vanilla. Beat well. Stir in baking soda and salt, then flour, chocolate chips and heath toffee chips. Drop by spoonful on parchment lined cookie sheets. Bake at 350 degrees 11-12 minutes until light brown. Let cool 2 minutes before removing from pans, then move to wire racks to cool. This makes a very large batch, enough to freeze some or share with a friend!  Have a great week!