| KATE'S CHOCOLATE CHIP COOKIES |
|
|
|
Makes 3-1/2 dozen cookies1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick plus additional for greasing 1 cup granulated sugar 1 cup firmly packed brown sugar 3 eggs 2 teaspoons vanilla 3 -1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup quick oats, uncooked 1 package (12 ounces) semi-sweet chocolate chips (2 cups) 1 cup chopped pecans, walnuts or peanuts Heat oven to 375ºF. Grease baking sheet with shortening. Place sheets of foil on countertop for cooling cookies. Combine shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at high speed with electric mixer until fluffy (about 5 minutes). Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Add oats. Mix until well blended. Stir in chocolate chips and pecans. Drop by rounded teaspoonfuls 2 inches apart onto prepared sheet. Bake for 10 to 12 or until light golden brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
