1/2 cup butter
1/2 cup vegetable shortening
1 cup light brown sugar, packed
7 ounces marshmallow creme or marshmallow fluff
1 large egg
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons salt
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Soften butter in a microwave oven, stirring every 15 until very soft. Add brown sugar, salt, marshmallow creme, baking powder, and vanilla and beat well. Add egg and beat until creamy. Add flour mixture (1/2 cup at a time) while beating. Add chocolate chips and nuts. Refrigerate for 1-3 hours in covered bowl. Preheat oven to 375. Drop onto waxed paper lined, room-temperature, air-bake cookie sheet in large rounded tablespoonful size. Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. Waxed paper may smoke so keep area well ventilated. Remove sheet from oven and let stand 5 minutes before transferring to a cool surface. Rinse and dry cookie sheet between batches. Makes about 4 dozen cookies.
