Allison's supreme chocolate chip cookies

Yield: 8 Servings

Measure Ingredient
½ cup Shortening
½ cup Butter Or Margarine; Softened
¾ cup Brown Sugar
¾ cup White Sugar
2 \N Eggs
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla
1 tablespoon Kahlua Or Chocolate Liquer
2 cups All-Purpose Flour
2 cups Rolled Oats
2 cups Semisweet Chocolate Chips; *See Note
1 cup Chopped Walnuts Or Pecans; Optional

1. Preheat oven to 375°. Grease cookie sheets.

2. Cream together shortening, butter, sugars and eggs.

3. Add the rest of the ingredients (in order) and mix well.

4. Spoon a tablespoonful amount into hand, shape into a ball and place on greased cookie sheet. Bake for 10-12 minutes or until golden. Cool on rack a few minutes before eating.

*Note- I add less chips because I don't like a lot of chocolate chips. The cookie dough tastes so good you don't need a lot of chips.

I always use butter because I think it makes a better cookie. I also use butter flavor crisco instead of plain shortening. (These are comfort food low fat lol). Sometimes if the dough feels a little sticky I add extra flour (not too much) until it's easier to roll in your hands. I bake them on the reverse side of the cookie sheets and it works very well to make a nice chewy cookie. Don't let them overcook, as soon as the edges start to look brown, even if the center isn't set, they will be fine once they are cooled. Leave them on the cookie sheet for a minute or two and then cool completely on wire racks. When I picked up this recipe the author had written that these cookies stay soft for a long time. I don't know how she ever figured that out because they have never lasted longer than two days around here! Everyone who tastes them wants the recipe! Recipe by: Posted to recipelu-digest by PLK1028@... on Feb 20, 1998

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