| CHOCOLATE CHIP ALMOND OATMEAL COOKIES |
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Makes about 4 dozen cookies1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 1 cup granulated sugar 1 cup firmly packed dark brown sugar 2 large eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups rolled oats 9 ounces semi-sweet chocolate chips 1 cup slivered almonds Heat oven to 350ºF. Combine shortening and sugars in large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs, vanilla and almond extract until well blended. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Add oats; mix well. Add chocolate chips and almonds. Spray cookie sheets with CRISCO No-Stick Cooking Spray. Drop dough by tablespoonfuls 2 inches apart onto prepared cookie sheets. Bake at 350ºF for 10 to 12 minutes or until lightly browned. Cool on cookie sheets 4 mintues; transfer to cooling racks. |
