Clinton chocolate chip cookies
84 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 1 | cup | Shortening |
| 1 | cup | Brown sugar |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| 2 | cups | Oats |
| 1 | teaspoon | Vanilla |
| 12 | ounces | Chocolate chips |
Directions
Preheat oven to 350 degrees. Combine flour, salt, and baking soda. Beat together shortening, sugars and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats.
Stir in chocolate chips. Drop batter by well-rounded teaspoons onto cookie sheet. Bake 8 to 10 minutes or until cookies are done. Cool cookies on sheets for two minutes before placing them on wire racks for further cooling. Yield: 7 dozens cookies Recipe by: Consumer Report Magazine Posted to TNT - Prodigy's Recipe Exchange Newsletter by PookyPook <PookyPook@...> on Nov 3, 1997