| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Choco3 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Brown sugar; (light or dark) |
| 2 |
c |
Granulated sugar |
| 3/4 |
c |
Butter; softened |
| 1 |
c |
Crisco shortening |
| 4 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Salt |
| 2 |
ts |
Baking soda |
| 3 |
c |
Uncooked oats |
| 2 |
c |
Coconut |
| 2 |
c |
Raisins |
| 1 |
c |
Chocolate chips |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
Cream the sugars, butter and shortening together. Beat in eggs and vanilla.
Combine flour, salt and soda; beat into first mixture. Add remaining
ingredients to mixture, combining well. Drop by heaping teaspoons onto
greased baking sheet, 2" apart. Bake in preheated 350x F oven for about 8
minutes, or until cookies are nicely browned. Let cookies cool on baking
sheet for a minute before removing to cool on rack or paper towels. Store
in an airtight container. Makes 7 dozen cookiesx. For best results, form
dough into rolls, wrap in waxed paper and chill until firm. Slice and bake
as above.
xWell, the original recipe claims it makes 7 dozen. I have had it make
anywhere from almost 10 dozen to 17 dozen normal-sized cookies before,
depending on what ingredients were added or left out. It really works best
if the "additives" are decreased by about 1 cup, as the dough tends to get
too dry to hold together on occasion. Dropping 1/1 to 1 c. oats, or
deleting part of the coconut helps avoid the problem. Alternately, you
could probably add another egg or a little more butter (1/4 cup or less).
Recipe by: Linda Robinson <CatRescuer@AOL.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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