Method
In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 minutes. Add brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs and vanilla; beat till combined. Beat or stir in flour. Use immediately or cover and chill for up to 24 hours. (Or wrap dough in freezer wrap and freeze for up to 6 months. Thaw overnight in refrigerator before baking.)
Drop dough by slightly rounded tablespoons 2-inches apart onto an ungreased cookie sheet.
Bake at 375 ^o F/ 190 ^o C for 10-12 minutes or until edges are light brown. Cool cookies on a wire rack.

VARIATIONS:

Pick a flavor before you start baking because a few ingredients vary for the seven flavors.

FRUIT OATMEAL ROUNDS:
Substitute 1 cup rolled oats for 1 cup of the flour. Stir 1 teaspoon ground cinnamon into the flour mixture. Stir 6 ounce/ 180 gms package dried fruit bits into the dough.

DOUBLE CHOCOLATE DELIGHTS:
Substitute 1/3rd cup unsweetened cocoa powder for 1/2 cup of the flour. Stir 2 cups semisweet chocolate pieces into the cookie dough.

PEANUT BUTTER BUDDIES:
Add 1/2 cup peanut butter with the eggs and vanilla. Stir 2 cups peanut butter flavored pieces into the dough.

CHOCOLATE CANDY COOKIES:
Stir 2 cups candy coated milk chocolate pieces (M&M's) into the dough.

MALTED MILK TREATS:
Substitute 1/4th cup instant malted milk powder for 1/4 cup of the flour. Stir 1 1/2 cups chopped malted milk balls into the cookie dough.

MACADAMIA MANIA:
Stir 2 cups coarsely chopped white baking bar and 3 1/2 ounce jar macadamia nuts, coarsely chopped, into the dough.

SUPER CHUNK CHIPPERS:
Stir 1 cup coarsely chopped semisweet chocolate, 1
cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough. Drop dough from a 1/4 cup measure 4" apart onto a cookie sheet. Flatten cookies slightly with a spoon. Bake 13 to 15 minutes or until edges are light brown. Makes 18 cookies

Makes 48 cookies
Source: Better Homes and Gardens Magazine, December 1995