NOTE: the original recipe for these cookies was lost, so this is our best approximation. The recipe may need tinkering.
Preheat oven to 350 degrees. In a large bowl, cream shortening and sugars with an electric mixer. Once well combined, mix in 2 eggs, then canned pineapple with juice.
In a separate bowl, stir together flour, walnuts, chocolate chips, baking soda, baking powder, and salt until evenly mixed. Then, combine wet and dry ingredients until no dry pockets of flour remain. If mixture is too wet, add more flour, a few tablespoons at a time.
Scoop batter in to portions onto ungreased baking sheet, and bake at 350 for about 15 minutes. Bottoms should brown but not burn. Remove cookies from sheet and cool on a wire rack. Makes lots. Enjoy!