Start-Your-Own-Bakery Cookies
Yield
3 dozenPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups | sugar |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | cup | vegetable shortening |
*
|
| ½ | cup | butter |
|
| 4 | large | eggs |
|
| 1 | tablespoon | vanilla extract |
|
| 1 | teaspoon | lemon juice |
|
| 3 | cups | all-purpose flour |
|
| ½ | cup |
rolled oats
uncooked |
|
| 2 | teaspoons | baking soda |
|
| 2 | teaspoons | salt |
|
| 1 | teaspoon | cinnamon |
|
| 24 | ounces | chocolate chips (semi-sweet) |
|
| 2 | cups |
pecans
chopped |
|
Trans-fat Free, High Fiber
Directions
Cream shortening, butter and sugars in large mixer bowl until thoroughly blended, about 5 minutes at high speed.
Add eggs, one at a time, beating after each addition.
Add vanilla and lemon juice.
Combine flour, oats, baking soda, salt and cinnamon.
Add to creamed mixture and beat until well blended.
Mix in chocolate morsels and pecans.
Drop dough by scant ¼ cup on lightly greased cookie sheet about 3 inches apart.
Bake at 350℉ (180℃) for about 15 minutes.
Leave cookies on sheet about 30 seconds, then put on wire rack to cool.
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