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Chocolate Chip Cookies At Their Best
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- 1 c. solid shortening
- 1/2 c. butter or margarine, softened
- 1 1/2 c. granulated sugar
- 1 c. firmly packed brown sugar
- 4 eggs
- 1 T. vanilla
- 1 tsp. lemon juice
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 c. regular or quick-cooking rolled oats
- 3 c. all-purpose flour
- 2 - 12 oz. pkg. semisweet chocolate chips
- 2 c. chopped walnuts
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| In large bowl of an electric mixer, beat shortening, butter, granulated sugar, and brown sugar at high speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, stir together baking soda, salt, cinnamon, oats and flour. Beat into creamed mixture until well combined; stir in chocolate chips and nuts. For each cookie, drop a scant 1/4 cup dough on a lightly greased baking sheet; spacing cookies about 3 inches apart. Bake at 350° for 16-18 minutes or until golden brown. Transfer to racks and let cool. |
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Copyright © 1995-2013 Morris Press Cookbooks® •
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Kearney, NE 68847
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