This is a recipe passed down from my mom, Irene. Since I have such a huge family, I usually make a giant batch. So, keep this in mind when making your own batch. You may want to cut this in half or even 1/4s. Also, I notice that if you "overcook" these a bit and then store them in an airtight container overnight, they turn out amazing.
Course Dessert
Author Irene Gammell
Ingredients
1-1/2cupsvegetable shortening
4-1/2cupssugar
3wholeeggs
3cupscanned pumpkin
3teaspooncinnamon
3teaspoonbaking powder
3teaspoonbaking soda
3teaspoonvanilla
3teaspoonnutmeg
1-1/2teaspoonsalt
8-1/2-9cupsflour
2pkgchocolate chips, small
Instructions
Remember; this makes a huge batch so cut it in half or thirds if necessary. Also, I use a large can of pumpkin and usually have about 1/2 cup left over and use it for muffins later.
Preheat oven to 375*. Cream shortening and sugar. Add eggs and mix well. Add remaining ingredients except flour and chocolate chips and mix well. Mix in flour and chocolate chips until well incorporated.
Spoon onto greased cookie sheet. Bake for 11-12 minutes or until done. Cool. Store in airtight container. Tastes best after a day.