Oatmeal Chip Cookie
Yield
1 batchPrep
20 minCook
10 minReady
30Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
rolled oats
quick cooking |
|
| 6 | ounces |
chocolate chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
rolled oats
quick cooking |
|
| 173.4 | ml/g |
chocolate chips
|
|
Directions
Mix all well.
Drop by teaspoons on greased sheet 2 inches apart.
Bake at 375℉ (190℃) for 10 to 12 minutes.
Cool slightly before removing from pan.
Note* For a different treat, use butterscotch chips.
