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Total time: 20 minutes
Vegetable oil for baking sheets
1 1/2 cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 12-ounce package semisweet chocolate chips.
1. Preheat oven to 350 degrees. Grease baking sheets.
2. Combine flour, salt and baking soda on waxed paper.
3. Beat together shortening, sugars and vanilla in large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
4. Drop batter by well-rounded teaspoonfuls onto baking sheets. Bake for 8 to 10 minutes or until golden.
5. Cool cookies on sheets for 2 minutes. Remove to wire rack to cool completely.
Yield: 7 1/2 dozen cookies.
Source: New York Times newspaper, July 15, 1992
Vegetable oil for baking sheets
1 1/2 cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 12-ounce package semisweet chocolate chips.
1. Preheat oven to 350 degrees. Grease baking sheets.
2. Combine flour, salt and baking soda on waxed paper.
3. Beat together shortening, sugars and vanilla in large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
4. Drop batter by well-rounded teaspoonfuls onto baking sheets. Bake for 8 to 10 minutes or until golden.
5. Cool cookies on sheets for 2 minutes. Remove to wire rack to cool completely.
Yield: 7 1/2 dozen cookies.
Source: New York Times newspaper, July 15, 1992
