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DROP: Oatmeal Chip Cookies

Source of Recipe

"Pillsbury: The Best of Classic Cookbooks" p.257


Recipe Introduction

Brown sugar cookie dough gains texture and flavor from rolled oats and chopped almonds, which lend a welcome crunch to these favorites.

List of Ingredients

1 cup sugar
1 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups quick-cooking oats
1 cup chopped almonds
1 cup semisweet chocolate chips (6-oz. pkg.)


Recipe

Heat oven to 375°F. In large bowl, combine sugar, brown sugar, margarine and shortening; beat until light and fluffy. Add eggs; blend well. Add flour, baking soda and salt; mix well. Add oats, almonds and chocolate chips; blend well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 11 minutes or until light golden brown. Immediately remove from cookie sheets. makes 72 cookies