1 c Golden crisco shortening
1 c Lightly-packed brown sugar
1/2 c Granulated sugar
2 Eggs
2 1/2 c Quick oats
1 c All-purpose flour
Or whole wheat flour
1 ts Baking soda
1/2 ts Salt
1 c Chopped nuts
1 c Semi-sweet chocolate chunks
Or chips
1. Preheat oven to 375 F (190 C).
2. Cream Golden Crisco Shortening, sugars and eggs in
large bowl on medium speed of electric mixer or with wooden
spoon until light and creamy, about 2 minutes.
3. Combine oats, flour, baking soda and salt.
4. Add to creamed mixture, beating on low speed or with
spoon until well blended, about 1 minute.
5. Stir in nuts and chocolate chunks or jumbo chips.
6. Drop dough by heaping spoonfuls, about 1 tbsp (15 mL)
per cookie onto ungreased baking sheet.
7. Bake at 375 F (190 C) for 8 to 10 minutes, or until
golden brown. Makes: About 30 cookies Freezing: Excellent
