Chocolate chip oatmeal pecan cookies

Yield: 6 Servings

Measure Ingredient
2 cups Dark brown sugar
2 cups Granulated sugar
2 cups Crisco
4 larges Or extra large eggs
4 teaspoons Vanilla
4 tablespoons Milk
4 cups Flour
2 teaspoons Baking powder
2 teaspoons Baking soda
2 teaspoons Salt
2 \N 12 oz pkg semi-sweet choc. chips
4 cups Old fashioned oatmeal
1 cup Chopped pecans

RE: Chocolate Chip Cookies DATE: 04-26-91 AREA: COOKING Just received a new publication: THE COOKS BOOKSHELF catalog: "The Finest Collections of American Cooking" It is a catalog of "traditional" cookbooks, many of the community variety. (p.o. box 9802-821, Austin, TX 78766). Has lots of neat cookbooks. The catalog published the following recipe from the cookbook "Chockful O' Chips, A Collection of Chocolate Chip Recipes" by Peggy Seeman.

With the spate of "Mrs. Fields" and "Niemen Marcus" $250 chocolate chip cookie recipes, I thought someone might want to try the following. It does sound good. The author insists that you don't make substitutions and gives brand names. Makes it sound authentic, doesn't it.


: Cookies Chocolate chip Chockful 'o Chips Qty Measurement Preparation : Ingredient *---*

Preheat oven to 350.

DO NOT SUBSTITUTE INGREDIENTS (says the author) Cream together with electric mixer until fluffy the sugars, shortening, eggs, vanilla and milk.

Sift together the flour, baking powder, baking soda and salt and gradually add to creamed mixture. Mix well with a spoon. Do not use electric mixer.

Stir in chocolate chips, oatmeal and pecans.

Drop by teaspoonfuls on lightly greased cooking sheet. Bake for 12-15 minutes. DO NOT OVERBAKE. (The key to these cookies turning out well is mixing the wet ingredients thoroughly until light and fluffy and in not overbaking)

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