Prep Time 15m
Cook Time 12m
Ready Time 60m
Yield 3 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1/2 cup mayonnaise
  • OR 1/2 cup reduced-calorie mayonnaise
  • 2 1/2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 oz. pkg.) milk chocolate chips
  • 3/4 cup large pieces cashews
Preparation Directions
  • Step 1Heat oven to 375ºF.
  • Step 2Combine shortening, brown sugar, granulated sugar and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and mayonnaise.
  • Step 3Combine flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in chocolate chips and nuts.
  • Step 4Drop 2 rounded tablespoonfuls of dough in a mound 3 inches apart onto ungreased cookie sheet. Repeat for each cookie.
  • Step 5Bake 10 to 12 minutes, or until edges are lightly browned (cookie centers will be soft). Cool 2 minutes on baking sheet. Remove to cooling rack.
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