| COWBOY BOB'S OATMEAL COOKIES |
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Makes 3-1/2 Dozen Cookies1 cup plus 2 tablespoons Butter Flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick plus 2 tablespoons 1 cup granulated sugar 1 cup firmly packed light brown sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon salt 1/4 teaspoon baking soda 3 cups oats (Quick or Old Fashioned, uncooked) 1 -1/2 cups chopped pecans 2 cups (12-ounce package) miniature semi-sweet chocolate chips 1 package (6 ounces) almond brickle chips 1 package (3 ounces) apple chips coursely crushed Heat oven to 350ºF. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, granulated sugar and brown sugar in large bowl. Beat at low speed of electric mixer until well blended. Beat in eggs and vanilla. Combine flour, cinnamon, salt and baking soda. Add gradually to creamed mixture at low speed. Stir in oats, nuts, chocolate chips, brickle bits and apple chips with spoon. Drop 2 measuring tablespoonfuls into a mound for each cookie. Place 3 inches apart on greased baking sheet. Flatten with solid pancake turner to 1-inch thickness. Bake at 350ºF for 11 to 13 minutes or until light brown around edges. Remove to waxed paper. Cool 2 minutes. Remove cookies from waxed paper to cooling racks. |
