Chocolate Chip Oatmeal Cookie
.
Yield
36 servingsPrep
15 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
light, firmly packed |
*
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
rolled oats
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
light, firmly packed |
*
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
rolled oats
|
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
Directions
Combine flour, salt and baking soda in a large bowl.
Set side.
With an electric mixer beat together the shortening, sugars and add eggs, beating until light and fluffy.
Gradually beat in flour mixture and oats.
Stir in chocolate chips.
Drop batter by well-rounded teaspoonfuls onto greased baking sheets and bake in a preheated 350℉ (180℃) degree oven.
Let cool on sheets for 2 minutes before transfering to a wire rack to cool completely.
