1 c. corn oil butter, softened
3/4 c. sugar
3/4 c. packed light brown sugar
1 tsp. vanilla
2 eggs
2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. (12 oz. pkg.) carob
1 c. chopped nuts (optional)

Cream butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs; beat well.

Combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in carob and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet. Makes 6 dozen 2 1/2 inch cookies.