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Chocolate Chip Cookies

Add Oatmeal to Keep Shape

I have never mastered making a chocolate chip cookie using butter as shortening. They always came out very flat. Now, the only way I make them is with oatmeal and some Crisco shortening.
350 degrees...10-12 minutes...6 dozen.

Combine in a small bowl:
  1. 2.25 cups all-purpose flour
  2. 1.5 t baking soda
  3. 1.5 t cinammon
  4. pinch salt (optional)
Cream together in large bowl:
  1. 3/4 c softened butter (1.5 sticks)
  2. 3/4 c Crisco shortening
  3. 3/4 c sugar
  4. 3/4 c lightly packed brown sugar
  5. 1/2 T vanilla
Add one at a time to butter/sugar mix, beating well after each addition: Add gradually to butter/sugar mix, in this order:
  1. 2.25 c rolled oats, quick (preferred) or old-fashioned.
  2. 1.5 c chocolate chips.
  3. 1 c chopped nuts, if desired.
  4. Flour mix (above).

Chill, covered, for one hour. Then shape into balls or drop by rounded tablespoon onto UNGREASED cookie sheets, 2 inches apart.

Bake in preheated 350 degree oven for 9-12 minutes or until golden brown around the edges.

Cool on baking sheets for 2 minutes; then remove to wire racks to cool completely.


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