In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes. (Under bake slightly for softer cookies.) When cool, immediately place in airtight container.
For Mary Todd Lincoln Sugar Cookies:
Combine butter and both sugars and beat until creamy. Add oil, egg and vanilla extract, mixing well. Add flour, baking soda, cream of tartar and salt. Roll the dough into 1-inch balls the size of a walnut. Drop balls into granulated sugar and roll them around. Place on baking sheet with parchment paper. Using a kitchen glass, press the balls to 1/4 inch thick. Leave 1/2 inch in between each cookie. Bake at 350 degrees for 12 minutes. Remove from the oven and cool. Makes approximately 30 cookies.
Note: For iced cookies, omit rolling the balls in sugar.
For 3 Ingredient Flourless Peanut Butter Cookie:
Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper. Do not grease. In a mixing bowl, combine peanut butter, sugar and egg. Mix until blended, about 1-2 minutes. Roll dough into balls, approximately 1½ inches in diameter. With a fork, flatten the top one way, then the other to form tic tac toe lines. Leave one inch of space in between cookies. Bake at 350 degrees for between 8-12 minutes, depending on your oven. Cookies are done when they begin to brown around the bottom edges. Do not overcook. Carefully remove cookies to wire rack to cool. For at least 10 minutes to allow them to set up. To keep cookies soft and chewy place cookies in airtight container or zip sealed bag after they cool. Note: For an optional peanut butter and chocolate cookie, press a piece of chocolate into the top of cookie before baking.