Best Ever Chocolate Chip Cookies
Loi Palmer
  1 cup brown sugar, 1 cup white sugar, 1 cup oil, 1 cup shortening, 2 eggs, 2 teaspoons vanilla, 1/2 teaspoon almond flavoring, 4 cups unsifted flour, 3 teaspoons cream of tarter, 1 teaspoon salt, 12 oz package chocolate chips, 1 cup nuts.
  Mix well: sugar, oil, shortening, eggs, vanilla, almond flavoring. Blend in dry ingredients along with the chocolate chips and nuts. Bake at 350 degrees on ungreased cookie sheets 10 to 12 minutes. Cool a couple of minutes before removing from the cookie sheet. Makes 3 dozen large cookies or 5 dozen small cookies.

Make Ahead Cookies
Vicki Huffman, from December 2005 MMCW
1 cup butter, 1 packed cup brown sugar, 1 cup white sugar, 1 cup finely chopped pecans, 2 and 2/3 cups sifted flour, 1/2 teaspoon baking soda, 2 large or jumbo eggs, 1 teaspoon vanilla.
   Cream butter and sugar. Add eggs. Work in dry ingredients a little at a time. Add nuts and vanilla. With your hands, work dough into rolls about the diameter of a 50 cent piece. Dough will make 5 or 6 rolls. Wrap rolls in wax paper and refrigerate until chilled before slicing and baking. Or freeze rolls (wrapped in wax paper and aluminum foil). When ready to bake, slice evenly no more than 1/4 inch thick. Bake at 350 degrees on lightly greased cookie sheet until cookies are golden. Baking time will depend on thickness of slices and whether chilled or frozen but should be approximately 10 to 15 minutes. After baking, let cookies sit one minute. Lift off baking sheet with spatula onto wire racks to cool. Cool completely before packaging in airtight containers.