Mom's Chocolate Chip Cookies

Found this on a scrapbooking website.....These are supposed to stay fat and moist, not spread out flat.

MOM'S CHOCOLATE CHIP COOKIES

2/3 c. shortening
2/3 c. butter (not margarine)
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
12 oz. semi-sweet chocolate chips

Mix thoroughly first 6 ingredients. Stir in remaining ingredients. Drop on ungreased baking stone. Bake 8 to 10 minutes at 375 degrees. This is a single recipe which makes about 7 dozen. Mom always makes a double batch.

I just finished baking a batch. They are definitely best when baked on a stone. They taste great!!! I was once again practicing with my convection oven. Baked 3 trays at once. The ones on the stones turned out best. The ones on the bottom are too brown on the bottom. The middle ones were on the cookie sheet and they flattened out more (I did spray the pan and that could be the problem). The ones on the top still needed to be baked some more, but turned out great after a little more baking. I only got 50 cookies out of a batch, so I obviously made a larger cookie. I did put a tray in the freezer to bake later. I think I will only bake one tray at a time in the future.

For the record.....I have found that I can successfully bake 3 Home Town pizzas at once using the convection setting and they turn out great. I bake them about 18 minutes and take out the bottom one first, by the time I have it cut the middle one is ready to come out and be cut, and after that I take out the top one.