This recipe made about 6 dozen cookies! I don’t know what to do with them all!
Thankfully they taste good, so when I pawn them off on people they won’t be too upset!
I used pecans for the nuts. I think they blend really well with the oats and chocolate.
The cookies themselves are very good. They are a crisp cookie, but have enough softness that you aren’t going to break a tooth!
The recipe is easy to put together and they cook up quickly. I have four baking sheets and just kept cycling them through the oven two at a time.
Admittedly I did not wait a full 5 minutes to transfer them to the wire rack. They were a little soft and I sacrificed some due to smooshing, but I’m impatient.
Great cookies, just make sure you need a lot of them before taking on this recipe!
OATMEAL COOKIES 2
2 Cups Shortening
2 Cups Packed Brown Sugar
1 ½ Cups Granulated Sugar
4 Eggs
2 Teaspoons Vanilla
3 ¼ Cups Flour
1 ½ Teaspoons Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
6 ½ Cups Rolled Oats
1 Cup Chopped Nuts
1 Cup Chocolate Chips
In a large bowl of a mixer beat shortening and sugars until creamy. Add eggs and vanilla, beat until thoroughly mixed. Combine flour, salt, baking powder, and baking soda. Slowly add to shortening mixture. With a wooden spoon stir in oats, nuts and chocolate chips. Drop by teaspoonfuls onto a lightly greased cookie sheet, about 1 inch apart. Bake in a 375 degree oven for 8 to 10 minutes. Cool on sheets for 5 to 10 minutes before removing to wire rack.
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