Friday, November 03, 2006

Oatmeal Chip Cookies

Ok guys - I think these are actually better than Aunt Linda's oatmeal cookies. The molasses keeps them a little softer. Sharon - you can substitute raisins or peanut butter chips (I think I actually made some that way for you last time you were here...) (Taste of Home 2006)

1/2 cup shortening
1 cup sugar
1/2 - 1 tablespoon molasses
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large mixing bowl, cream shortening and sugar. Beat in the molasses, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

* I doubled this recipe and used the medium Pampered Chef scoop (LOVE that thing!) and it made 4 dozen cookies. Yummy!

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