Wartime Ration Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 cup shortening, room temperature
• 3/4 cup honey
• 1/2 cup maple syrup
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 14 ounces chocolate chips

Preparation

1. Preheat oven to 350°F and line two large cookie sheets with parchment paper, set aside.
2. In a large bowl whisk flour, salt, and baking soda, set aside.
3. In another bowl beat shortening until soft and fluffy, about 2 to 3 minutes.
4. Add in honey and maple syrup until incorporated, another 2 minutes.
5. Beat in eggs, one at a time, combining well after each addition. Scrape the bottom and sides of the bowl. Add in vanilla.
6. Gradually add the dry-ingredients until fully combined. Fold in the nuts and chocolate chips. This dough will look very soft.
7. Drop large teaspoon-sized portions of dough onto the trays, allowing for 2-inches of space between each cookie (the cookies will spread).
8. Bake for 7 to 10 minutes until the edges are slightly golden. Let the cookies cool on the pan for 5 to 9 minutes, before transfering to a wire rack or plate. These cookies are soft, so don’t try to remove them from the pan too early.
9. Eat warm or store cooled cookies in a plastic container. These cookies will last 3 to 5 days at room temperature or 7 days refrigerated.