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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Judy Mabrey, Myrtle Beach, South Carolina, shares these treats with monsters who ring her doorbell on Halloween. She also gives them as Christmas gifts. Ingredients:
1 cup shortening |
1/2 cup butter, softened |
1-1/3 cups sugar |
1 cup packed brown sugar |
4 eggs |
3 teaspoons vanilla extract |
1 teaspoon lemon juice |
3 cups king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
2 teaspoons baking soda |
1-1/2 teaspoons salt |
1 teaspoon ground cinnamon |
4 cups (24 ounces) semisweet chocolate chips |
2 cups chopped nuts |
Directions:
1. In a large bowl, cream shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla and lemon juice. Combine the dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Refrigerate 8 hours or overnight.
2. Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheet. Bake at 350° for 14-16 minutes or until lightly browned and center is set. Cool for 2 minutes before removing to wire racks. Yield: about 3 dozen.
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