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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is more of a crispier textured cookie. for a change of taste, add in 2 teaspoons maple extract in place of vanilla, also add in 1 teaspoon cinnamon if desired. Ingredients:
1 1/4 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter flavor crisco |
1/4 cup white sugar |
1 cup light brown sugar, packed |
2 large eggs |
1/4 teaspoon milk |
2 teaspoons vanilla extract |
3 cups rolled oats (not instant) |
1 1/4 cups semi-sweet chocolate chips (regular or mini size, or 1-1/4 cups butterscotch chip, i prefer the butterscotch) |
1/2 cup toffee pieces (optional) |
Directions:
1. Set oven to 350°.
2. Grease a large cookie sheet or line with parchment paper.
3. In a bowl, combine flour, baking powder, baking soda and salt.
4. In a large bowl, cream shortening, white sugar and brown sugar for about 3 minutes.
5. Add in eggs, and beat well.
6. Beat in milk and extract.
7. Blend in dry ingredients; mix well to combine.
8. Add in baking chips and toffee pieces (if using) mix to combine.
9. Drop by spoonfuls onto cookie sheet leaving 1-1/2 inches apart.
10. Bake for 10-12 minutes or until lightly browned.
11. Transfer to racks to cool.
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