Mom's Chocolate Chip Cookies With a Twist

This is a variation of my mom's much loved chocolate chip cookies-- can you guess the secret ingredient?

• Ready In: 20 mins
• Serves: 12-24
• Yields: 24-36 cookies

Ingredients

• 1 1⁄2 cups flour
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1⁄2 cup butter
• 1⁄2 cup shortening
• 3⁄4 cup white sugar or 1⁄4 cup Splenda Sugar Blend for Baking
• 3⁄4 cup brown sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 2  cups quick-cooking oats
• 0.5 (12 ounce) package  miniature semisweet chocolate chips
• 0.5 (12 ounce) package  dark chocolate chips

Directions

1. Preheat oven to 350 deg. Sift flour, salt and soda together in bowl and set aside.
2. Cream the butter, shortening, and sugars. Mix in eggs, vanilla & almond extract with an electric mixer. Slowly add flour mix to butter mix and mix well. Mix in oatmeal. Using a wooden spoon, stir in chocolate chips.
3. Bake on a nonstick cookie sheet for 8-10 minute or until light brown. Cool on sheet for about 2 min; remove and finish cooling on wire rack. Eat warm with plenty of milk!
4. *Variation: To make gigantic cookies, place about 1/2 cup of dough on the mid-left of a cookie sheet and squish to make about a 4 inches diameter; repeat with mid-right of sheet. Bake 10-15 minutes; remove from pan after 2-5 min to cool on wire rack.