Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| \N \N | From: Gaye Levy DTXT63A |
| 1½ cup | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 1 cup | Shortening |
| 1 cup | Light brown sugar; firmly packed |
| ½ cup | Sugar |
| 1 teaspoon | Vanilla |
| 2 \N | Eggs |
| 2 cups | Old fashioned rolled oats |
| 1 pack | Semisweet chocolate chips; 12 oz |
1. Combine flour, salt and baking soda in a large bowl. Set aside.
2. With an electric mixer beat together the shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and oats. Stir in chocolate chips.
3. Drop batter by well-rounded teaspoonfuls onto greased baking sheet and bake in a preheated 350-degree oven for 8 to 10 minutes, or until golden.
4. Let cool on sheets for 2 minutes before transferring to a wire rack to cool completely.
Makes 7½ dozen.
Notes from Gaye: I must like a larger cookie because this only made 4 ½ dozen from me. They took 14 minutes to bake.