Ingredients:
1/2 cup Butter (1 stick)
1/2 cup Vegetable Shortening (Crisco Butter Flavor)
1 cup Brown sugar, Light, Packed
1/2 cup Granulated Sugar
2 large Eggs
3 tsp Vanilla extract
1 1/2 cup All-Purpose Flour
3 cup Uncooked Oats
2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 cup Chocolate Chips |
Instructions:
COMBINE the flour and baking powder and set aside.
MELT butter/shortening in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 30-60 seconds).
POUR over granulated sugar, brown sugar, salt, cinnamon, and vanilla in a large mixing bowl and beat well. Add each egg separately beating until creamy.
ADD flour mixture (1/2 cup at a time) while beating. Fold in the oats and chocolate chips.
REFRIGERATE for 1-3 hours in covered bowl. Pre-heat oven to 375 dgrs F 15 minutes prior to first batch. Drop onto a waxed paper (or baking parchment) lined, room-temperature, air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper).
BAKE 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. Remove sheet from oven and let stand 5 minutes before transferring to a cool/flat surface. Rinse and dry cookie sheet between batches. |