Assembly Directions:
Cream shortening and sugars. Add eggs and vanilla. Mix well. Stir together dry ingredients and mix in 1/2 cup at a time. Stir in chips, nuts and oatmeal. Form dough into small balls and freeze on cookie sheet or something flat.

Freezing and Cooking Directions:
Label bags. When balls are frozen stiff enough to not stick together store in freezer bags.
To serve: Take out desired amount and bake on greased cookie sheet at 350 degrees for 15 minutes.

Comments:
A small scoop works well for forming the balls evenly. This recipe is not recommended to assemble ‘like a restaurant’ in a huge bowl. It will be too much for your mixer and you will probably not have a bowl large enough. It is best to do only a double batch at a time. If you have enough bowls, however, you could measure out most of your ingredients (in doubles if preferred) and then go through and mix each one. Ask some friends to borrow their mixers so you can do several batches at once.
This is my mom’s preferred recipe for chocolate chip cookies. Once you are used to having these on hand in the freezer you won’t want to run out! This was the first recipe that our group doubled for each participant. You can impress drop-in guests with fresh hot cookies every time!

Nutritional Info: Per cookie
Per Serving: 168 Calories; 10g Fat (50.4% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 100mg Sodium.
Exchanges: 1/2 Grain (Starch); 2 Fat; 1 Other Carbohydrates.

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This page was last updated on Monday, June 02, 2008.

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