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Choco Chip Oatmeal Cookies

Holidaycooking's picture
Ingredients
  Walnuts 250 Milliliter (1 Cup)
  Shortening 250 Milliliter (1 Cup)
  Firmly packed brown sugar 200 Milliliter (3/4 Cup)
  Honey 200 Milliliter (3/4 Cup)
  Eggs 2
  Vanilla extract 1 Teaspoon
  Milk 200 Milliliter (3/4 Cup)
  All purpose flour 500 Milliliter (2 Cups)
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Quick cooking rolled oats 1 Liter (4 Cups)
  Semisweet chocolate pieces 6 Ounce (1 Package)
Directions

Assemble Blender.
Put walnuts into blender container.
Cover and process 2 cycles at WHIP to chop nuts; set aside.
Assemble Mixer.
In large mixer bowl, cream shortening, sugar, and honey at MEDIUM-LOW until fluffy.
Add eggs and mix at MEDIUM-LOW until blended.
Add vanilla extract and milk and mix at MEDIUM-LOW until blended.
Add flour, baking soda, and salt; mix at LOW until flour is moistened then at MEDIUM.
Mix in oats, chocolate pieces, and nuts at MEDIUM-LOW until mixed.
Cover bowl and chill overnight.
Preheat oven to 350°F (180°C).
Drop batter by tablespoonfuls onto greased cookie sheet.
Bake for 12 to 14 minutes, or until lightly browned.
Remove cookies while hot from cookie sheets; cool on wire racks.
Store in airtight container.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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