Oatmeal Cinnamon Chip Cookies
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Makes: 4-5 dozen 3" cookies
1 c. softened shortening (Butter Flavor Crisco works best)
1 c. light brown sugar, packed
1/3 c. granulated sugar
2 large eggs
2 t. vanilla extract
1-1/2 c. all-purpose flour
1 t. baking soda
2-1/2 c. quick-cooking oatmeal
1-2/3 c. (10-oz pkg) Hershey's Cinnamon Chips
3/4 c. seedless raisins (optional)
1/2 c. chopped nuts (optional)
Preheat oven to 375 degrees Fahrenheit.
Combine flour and baking soda in small bowl; set aside. Beat
shortening and sugars together until creamy. Add eggs and
vanilla; beat well. Add flour mixture, beating well. Stir in
remaining ingredients (batter will be stiff).
Drop tablespoon portions of dough, 2 inches apart, onto lightly
greased baking sheets (I prefer the non-stick Airbake sheets
for baking cookies). Bake 10-12 minutes or until lightly browned
around the edges. Cool 2-33 minutes on cooky sheets, then place
on wire racks to cool thoroughly. Store in airtight containers.
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