Clinton's Chips
Yield
12 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 2 | cups |
rolled oats
old-fashioned |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
vegetable shortening
solid |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
brown sugar
light, packed |
*
|
| 12 | ounces |
semi-sweet chocolate
chips, semi-sweet, null, null |
|
| 1 | cup |
chocolate chips
semi-sweet |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 473 | ml |
rolled oats
old-fashioned |
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
vegetable shortening
solid |
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
brown sugar
light, packed |
*
|
| 346.8 | ml/g |
semi-sweet chocolate
chips, semi-sweet, null, null |
|
| 237 | ml |
chocolate chips
semi-sweet |
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease baking sheets.
Combine flour, salt, and baking soda on waxed paper.
Beat together shortening, sugars, and vanilla in large bowl with electric mixer until creamy.
Add eggs, beating until light and fluffy.
Gradually beat in flour mixture and rolled oats.
Mix in chocolate chips. Drop batter by well-rounded measuring teaspoonfuls onto greased baking sheets. Bake in preheated 350℉ (180℃) oven for 8 to 10 minutes or until golden. Cool cookies on sheets on wire rack 2 minutes. Remove to wire rack to cool completely.
