D'Oh Boy Chocolate Chip Cookies

This recipe closely approximates (although better than) the Pillsbury Ready-Made Chocolate Chip Cookies available at your Groceries Dairy Section. It's unique in that it uses Marshmallow Creme for sugar.

1/2 cup Butter (1 stick)
1/2 cup Vegetable Shortening (Crisco Butter Flavor)
1 cup Brown Sugar, Light, Packed
7 oz. Marshmallow Creme or Marshmallow Fluff (1 jar)
1 large Egg
3 t. Vanilla Extract
3 cup All-Purpose Flour
2 t. Baking Powder
1 t. Salt
1-1/2 cup Semi-Sweet Chocolate Chips (most of a 12 oz. package)
1 cup Chopped Walnuts (4 oz. package - optional)

Soften butter/shortening in a microwave oven (use a microwave safe mixing bowl or glass measuring cup) stirring every 15 seconds until very soft. Add brown sugar, salt, marshmallow creme, baking powder, and vanilla and beat well. Add egg and beat until creamy. Add flour mixture (1/2 cup at a time) while beating. Add chocolate chips and nuts (optional). Refrigerate for 1-3 hours in covered bowl.

Preheat oven to 375°F. Drop onto a parchment paper lined, room-temperature, air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper). Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance.  Remove sheet from oven and let stand 5 minutes before transferring to a cool/flat surface. Rinse and dry cookie sheet between batches. Makes about [4] dozen cookies.

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