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Vaughn Chocolate Chip Cookies

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Submitted by Sweetpeas

YIELD

servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

¾ 177
CUP ML VEGETABLE SHORTENING
softened *
1 237
CUP ML ALL-PURPOSE FLOUR
sifted
½ 118
CUP ML SUGAR
½ 2.5
TEASPOON ML BAKING SODA
¼ 59
CUP ML WATER
1 1
EACH EACH EGGS
1 237
CUP ML BROWN SUGAR
firmly packed *
1 5
TEASPOON ML VANILLA EXTRACT
3 7.1E+2
CUPS ML ROLLED OATS
1 5
TEASPOON ML SALT
1 237
CUP ML CHOCOLATE CHIPS
(or more) *
½ 118
CUP ML PECANS
optional

Directions

Preheat oven to 350℉ (180℃).

In a large bowl, beat together white sugar, brown sugar, egg, shortening, water and vanilla until creamy.

Sift together flour, salt and baking soda and add to creamed mixture.

Blend well.

Stir in oats, then mix in chocolate chips and pecans.

Drop by teaspoonsful onto greased cookie sheets and bake 12 to 15 minutes.

They will seem undercooked when you take them out, but they set up some as they cool.

Makes five dozen, depending on size.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 778 22% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 677mg 28%
Total Carbohydrate 43g 43%
Dietary Fiber 15g 58%
Sugars g
Protein 51g
Vitamin A 1% Vitamin C 0%
Calcium 8% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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