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Oatmeal Chocolate Chip Cookies I
SUBMITTED BY: Sheryl Juergensen


"A basic, delicious cookie

INGREDIENTS
1/4 cup and 2 teaspoons shortening
3 tablespoons and 1-1/4 teaspoons packed brown sugar
3 tablespoons and 1-1/4 teaspoons white sugar
5/8 eggs
1/4 cup and 3 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup and 1 tablespoon rolled oats
1/2 cup and 1 tablespoon semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
Combine the baking soda, salt and flour and stir into creamed mixture
Add oatmeal and chocolate chips and stir until well blended.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.



Soft Chocolate Chip Cookies II
SUBMITTED BY: Deb Wical


"These are soft and chewy cookies."

INGREDIENTS
1/2 cup butter
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.


Heavenly Shortbread
SUBMITTED BY: Mazie


"Very easy to make and delicious."

INGREDIENTS
2 cups butter, softened
1 cup white sugar
4 cups all-purpose flour
2 teaspoons cornstarch
DIRECTIONS
Preheat oven to 325 degrees F (170 degrees C).
Cream softened butter thoroughly. ( If using margarine, add four drops of butter flavoring.) Slowly add sugar.
Sift flour and corn starch before adding. Mix well. Press into an ungreased jelly roll pan 11 x 15 x 1 1/2 inches.
Bake 30 minutes or until very light brown. Score and cut while warm.