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Start-Your-Own-Bakery Cookies

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Yield

3 dozen

Prep

20 min

Cook

15 min

Ready

35 min

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups sugar Camera
1 cup brown sugar
packed
* Camera
1 cup vegetable shortening * Camera
½ cup butter Camera
4 large eggs Camera
1 tablespoon vanilla extract Camera
1 teaspoon lemon juice Camera
3 cups all-purpose flour Camera
½ cup rolled oats
uncooked
Camera
2 teaspoons baking soda Camera
2 teaspoons salt Camera
1 teaspoon cinnamon Camera
24 ounces chocolate chips (semi-sweet) Camera
2 cups pecans
chopped
Camera
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.



* 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?
 

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