Chocolate Chip Cookies/Bars

LNP, 2/21/2018

1 1/2 c sugar                                3 tsp cream of tartar

3/4 c brown sugar                       1 tsp baking soda

1/2 c shortening or margarine   1 tsp salt

1/2 c butter, softened                  2 3/4 c bread flour (for extra gluten)

3 eggs                                           2 1/2 c chocolate chips

2 tsp vanilla                                 1/2 c butterscotch chips, chopped

Smash sugars together.  Cream in shortening and butter/margarine.  Blend in eggs and vanilla.  Stir in dry ingredients.   Add chocolate and butterscotch chips.  Use Silpat silicone mats on cookie sheets.  Bake 350° 8-10 min until slightly browned.  Overbaked cookies become yucky, crispy critters. Store in airtight container. Eat soon.

Bar Cookies: Spread dough evenly in 18x12x1” jelly roll pan.  Important: Using a smaller jelly roll pan will cause spill-over, a big mess in the oven... ask me how I know.  Bake 350° 16-21 min until slightly browned.  Cool in pan 30-45 minutes and cut into squares.