1 c  Butter flavored Crisco

    3/4 c  Sugar

    1/2 c  Brown sugar

      2    Eggs

      2 ts Vanilla

      2 tb Buttermilk

  1 1/2 c  Flour

    1/2 c  Old-fashioned oatmeal,

           -uncooked
      1 ts Baking soda

    1/2 ts Salt

      1 pk Milk chocolate chips (12 oz)

      1 c  Macadamia nuts, chopped

  Who else besides hillary Clinton uses vegetable shortening in chocolate
  chip cookies? Thersa Monk and her 12-year-old daughter, Krystal, of
  Germantown, MD., for two.
  At least now. For years, the Monks used butter in their baking, but when
  they saw an opportunity to compete in the Crisco American Baking
  Celbration, they couldn't resist trying to concoct a recipe with butter
  flavored Crisco.
  The result: Chocolate Chip Macadamia Crunch Cookies, which won the national
  $500 prize in the chocolate chip cookie contest in late March.
  *****
  With an electric mixer, beat shortening, sugar, brown sugar, eggs, vanilla
  and buttermilk for 3-5 minutes until very light and fluffy. In a separate
  bowl, mix the flour, oatmeal, baking soda and salt. By hand, add the
  shortening mixture and stir well. Add chocolate chips and nuts and stir by
  hand.
  Refrigerate for at least a half hour until the dough is firm. Drop dough by
  the tablespoon, about 2" apart, onto a greased insulated cookie sheet. Bake
  in a preheated 325'F. oven for 16-18 minutes until the cookies are a light
  golden brown.
  Cool cookies on baking sheet for a minute and then remove to cooling rack.