| MOM AND KATIE'S CRUNCHY CHOCOLATE CHIP COOKIES |
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Makes 2 to 2-1/2 dozen cookies1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 3/4 cup firmly packed dark brown sugar 1/2 cup granulated sugar 1 egg, lightly beaten 1 teaspoon vanilla 1 -1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 -1/2 cups semi-sweet chocolate chips 1 cup uncooked oats 1 cup finely chopped pecans 1/2 cup honey crunch wheat germ Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Combine shortening and sugars in large bowl. Beat until well blended. Mix in egg and vanilla. Combine flour, baking soda, salt and nutmeg. Add to creamed mixture. Stir until well blended. Combine chocolate chips, oats, nuts and wheat germ. Stir into dough. Mix well. Shape dough into 2-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten with hand to about 3/8-inch thickness. Bake for 7 to 8 minutes or until golden brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
