Makes about 5 dozen cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts
Heat oven to 375 degrees F.
Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.
Add eggs, 1 at a time, beating well after each addition.
On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.
Drop rounded tablespoons of dough onto ungreased baking sheets.
Bake at 375 for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.