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Start-Your-Own-Bakery Cookies

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Submitted by lsmith

YIELD

3 dozen

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1 ⅓ 315
CUPS ML SUGAR
1 237
CUP ML BROWN SUGAR
packed *
1 237
½ 118
CUP ML BUTTER
4 4
LARGE LARGE EGGS
1 15
TABLESPOON ML VANILLA EXTRACT
1 5
TEASPOON ML LEMON JUICE
3 7.1E+2
½ 118
CUP ML ROLLED OATS
uncooked
2 1E+1
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML CINNAMON
24 693.6
2 473
CUPS ML PECANS
chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 448g (15.8 oz)
Amount per Serving
Calories 1939 50% from fat
 % Daily Value *
Total Fat 107g 165%
Saturated Fat 42g 211%
Trans Fat 0g
Cholesterol 273mg 91%
Sodium 1702mg 71%
Total Carbohydrate 80g 80%
Dietary Fiber 18g 70%
Sugars g
Protein 60g
Vitamin A 20% Vitamin C 2%
Calcium 14% Iron 65%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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