Chocolate Chip Oatmeal Cookies
From: Sylvia
Date: Friday, March 23, 2001 12:15 PM
I don't have a chocolate chip bag handy, but there's a recipe on the butterscotch chip bag. It uses 3/4 c. of each of the sugars, 1 1/4 c.
flour, butter instead of shortening, and only a half teaspoon salt (there is salt in the chips). Otherwise, it is the same as the recipe
I use:
Oatmeal Cookies
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. vanilla
3 c. rolled oats
1 1/2 c. flour
1 t. soda
1 1/2 t. salt
1/2 c. raisins [or 12 oz. chocolate chips]
(1. c chopped walnuts)
This is much easier using a mixer than by hand. Cream the shortening and sugars. Mix in the eggs and vanilla. Mix in the rolled oats. Sift
the flour, soda and salt. Mix in. Stir in the raisins, nuts and/or chocolate chips by hand. Bake 10 minutes at 350 degrees on an
ungreased cookie sheet. Makes approximately 60 cookies.
You might find that bulk rolled oats from the health food store are a bit too thick; if so, try the store brand (cardboard cylinder).
Quick oats make an entirely different cookie. You can substitute butter for the shortening, but the cookies become rather limp and not
as good (IMO). You can substitute 7/8 c. chilled lard plus 1/2 c. flour for the shortening, but the cookies brown very quickly so try 8 or 9
minutes instead of 10.
In our family, adding chocolate chips to oatmeal cookies makes them Martha Washington Cookies.
--Sylvia, who just ordered some wool, sock yarn, needles, and Folk Shawls from Kate Painter