Choco Chip Oatmeal Cookies Recipe
Ingredients
1 cup (250 ml) walnuts
1 cup (250 ml) solid shortening
3/4 cup (200 ml) firmly packed brown sugar
3/4 cup (200 ml) honey
2 eggs
1 teaspoon (5 ml) vanilla extract
3/4 cup (200 ml) milk
2 cups (500 ml) all-purpose flour
1 teaspoon (5 ml) baking soda
1/4 teaspoon (1 ml) salt
4 cups (1 liter) quick-cooking rolled oats
1 package (6 ounces or 170 g) semisweet chocolate pieces
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.
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.
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