Chewy but crunchy – an 3/4 c Oatmeal
-addictive treat 1 t Baking soda
1 c Shortening (golden crisco) 1/4 t Salt
3/4 c Lightly packed brown sugar 4 ea (39 gram each) crunchy
1/2 c Granulated sugar -toffee chocolate bars,
1 ea Egg -coarsely crushed
2 T Milk 1 c Slivered almonds
1 3/4 c All purpose flour
Cream shortening, brown sugar, granulated sugar, egg, milk and
vanilla in large bowl on medium speed of electric mixer until light
and creamy. Combine flour, oats, baking soda and salt. Add to
creamed mixture, beating on low speed until blended. Stir in
remaining ingredients. Drop dough by tablespoonfuls onto greased
baking sheet, leaving room for spreading. Bake at 375F for 8-9
minutes, or until light golden. Cool slightly, then remove to
cooling rack. HINT: Underbake for soft chewy cookies, and bake longer
for crisp, crunchy cookies. Origin: Baking Festival 1994 booklet, put
out by Baker’s Chocolate and Robin Hood Flour. Shared by: Sharon
Stevens, Nov/94
Yields
1 servings
