| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
24 |
Servings |
INGREDIENTS
|
|
From: Gaye Levy |
| 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
ts |
Baking soda |
| 2 |
c |
Old fashioned rolled oats |
| 1 |
c |
Shortening |
| 1 |
pk |
Semisweet choclate chips |
| 1 |
c |
Light brown sugar — firmly packed |
INSTRUCTIONS
1. Combine flour, salt and baking soda in a large bowl. Set aside. 2. With
an electric mixer beat together the shortening, sugars and vanilla in a
large bowl until creamy. Add eggs, beating until light and fluffy.
Gradually beat in flour mixture and oats. Stir in chocolate chips. 3. Drop
batter by well-rounded teaspoonfuls onto greased baking sheets and bake in
a preheated 350-degrwe oven for 8 to 10 minutes, or until golden. 4. Let
cool on sheets for 2 minutes before transfering to a wire rack to cool
completely. Makes 7 1/2 dozen. Notes from Gaye: I must like a larger cookie
because this only made 4 1/2 dozen from me. They took 14 minutes to bake.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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