Choco Chip Oatmeal Cookies
|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)|
|Vanilla extract||1 Teaspoon|
|Milk||200 Milliliter (3/4 Cup)|
|All purpose flour||500 Milliliter (2 Cups)|
|Baking soda||1 Teaspoon|
|Quick cooking rolled oats||1 Liter (4 Cups)|
|Semisweet chocolate pieces||6 Ounce (1 Package)|
Put walnuts into blender container.
Cover and process 2 cycles at WHIP to chop nuts; set aside.
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.