INGREDIENTS:
2 c. sugar
2 c. light brown sugar
2 c. shortening
4 eggs
2 tsp. vanilla
6 c. oatmeal
3 c. self-rising flour
2 c. chocolate chips (optional)
1 c. chopped pecans (optional)
1 c. raisins (optional)
DIRECTIONS:
Preheat oven to 375 degrees. Beat sugars and shortening. Add eggs and vanilla. Stir in remaining ingredients, one at a time. Spoon large balls onto greased cookie sheet. Cook about 10 minutes. Let stand on cookie sheet a few minutes before removing.
INGREDIENTS:
2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate bits
1 lg. Hershey bar (8 oz.)
DIRECTIONS:
Put oatmeal into blender after you measure out and blend until it turns to powder.
Cream together butter, sugar, brown sugar; add eggs and vanilla. Mix in dry ingredients. Add chocolate chips and Hershey bar. Make golf ball size cookies and place 2″ apart on ungreased cookie sheet. Bake at 375 degrees for 6 minutes. Cookies will not look done after 6 minutes but you must remove from oven and let set for 5 minutes before removing from cookie sheet. Yield: 112 cookies.
INGREDIENTS:
1 c. shortening
1 c. brown sugar
1 1/2 c. flour
1 c. white sugar
1 c. coconut
1 tsp. vanilla
1 tsp. salt
1 tsp. soda
2 eggs
3 c. quick cooking oatmeal
DIRECTIONS:
Cream shortening with white and brown sugar. Add eggs and vanilla. Add remaining ingredients and mix well. Shape into a long roll about 2 1/2 inches in diameter. Wrap in Saran wrap or wax paper. Chill for several hours or overnight. Slice as thin as possible. Bake on ungreased cookie sheet at 350 degrees for 10 minutes.
Variation: Add 1 teaspoon cinnamon and 1 tablespoon grated orange peel. Yield 5 to 6 dozen.