Recipe by Riverside Len
This a recipe I ran across in an old Consumers Reports magazine. Everybody loves these cookies.
Top Review by FitPackWright
Made a batch of these yesterday and they turned out great!!! Didn't make any changes to the receipe however I did put the batter in the fridge for 20 minutes or so before spooning out onto the waxed paper lined pan. Because the batter was cold I bumped the time up to 13-14 minutes and that was perfect for me, nice and chewy. I used milk chocolate chips this time and plan to go with semi-sweet next time to compare. Don't see how they could be any better though !! Think that I'll put some in the freezer right now just to keep from eating them all today !!!
- 354.88 ml all-purpose flour
- 4.92 ml salt
- 4.92 ml baking soda
- 236.59 ml shortening
- 118.29 ml sugar
- 236.59 ml brown sugar
- 4.92 ml vanilla extract
- 2 eggs
- 473.18 ml old fashioned oats
- 340.19 g chocolate chips
Directions See How It's Made
- Preheat oven to 350°F.
- Combine flour, salt and baking soda, set aside.
- Beat together shortening, sugars and vanilla until creamy.
- Add eggs until batter is light and fluffy.
- Gradually beat in flour mixture and rolled oats.
- Stir in chocolate chips.
- Drop batter by well rounded spoonfuls onto cookie sheets (parchment paper lined sheets make cleanup easy).
- Bake 8 to 10 minutes.
- Cool cookies on sheets for 2 minutes before transferring to wire racks.
- Yield is supposed to be 7 1/2 dozen cookies.