WWII Ration Friendly Chocolate Chip Cookies

Ingredients

• 1 cup shortening
• 3/4 cup honey
• 3/4 cup maple syrup
• 2 beaten eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chopped nuts
• 14 ounces chocolate chips

Instructions

1. Cream the shortening, honey, and maple syrup together. Mix in the beaten eggs and vanilla.
2. In a separate bowl, whisk the flour, salt, and baking soda together. Gently mix the dry ingredients into the wet.
3. Stir in the nuts and chocolate chips until evenly distributed.
4. Cover and chill overnight.
5. Preheat the oven to 350°F (175°C).
6. Scoop the dough onto a baking sheet. With the original chocolate chip cookie recipe, I measured out 14 gram portions, but this dough is very soft and sticky. I eyeballed the portions and scooped and plopped them onto a lined baking sheet, leaving 2 inches between them.
7. Bake for about 8 minutes, or until golden brown.
8. Take them out of the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.