Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked quick-cooking oats |
| ¾ cup | All-purpose flour |
| ½ cup | Packed brown sugar |
| ½ teaspoon | Salt |
| ½ teaspoon | Vanilla extract |
| ½ cup | Shortening |
| ¼ cup | Sugar |
| 1 \N | Egg |
| ½ teaspoon | Baking soda |
| ½ cup | Chopped walnuts |
| 1 cup | Mini chocolate chips |
A combination of two favorite cookies: oatmeal and chocolate chip.
Preheat oven to 375ø.
In a large bowl, with mixer at medium speed, beat all ingredients except walnuts and chips until well mixed, occasionally scraping bowl. Stir in walnuts and chocolate chips.
Drop by teaspoonfuls, 1-inch apart, onto greased cookie sheets. Bake at 375ø for 12 minutes or until lightly browned Immediately remove cookies to wire racks and let cool.
Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer