Makes about 5 dozen cookies
Ingredients
- ½ cup (1 stick) butter, at room temperature
- ½ cup Crisco shortening
- 1 cup light brown sugar. packed firm
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups uncooked regular oats (not instant)
- 1½ cups chocolate chips
- 1½ cups chopped pecans
Directions
Preheat oven to 350°F.
Use an electric mixer and largest mixing bowl for this recipe. On medium speed cream butter and Crisco.
Gradually add sugars. beating until sugars are well blended with butter mixture. Add eggs one at a time; blend well. Add vanilla; mix until butter mixture is creamy smooth.
Gradually add sugars. beating until sugars are well blended with butter mixture. Add eggs one at a time; blend well. Add vanilla; mix until butter mixture is creamy smooth.
Sift together flour, baking soda and salt. Gradually add flour a little at a time to butter mixture. Mix well.
Remove cookie dough from mixer stand. Add oats, chocolate chips and nuts to mixture. Stir to blend.
Drop by heaping teaspoons (I do roughly ping-pong ball sized and roll into a ball with my hands) onto an ungreased cookie sheet. Bake for 10 minutes. Remove and let cool.
No comments:
Post a Comment