2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup shortening
3/4 cup brown sugar(packed)
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla
2-1/2 cups oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup shortening
3/4 cup brown sugar(packed)
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla
2-1/2 cups oatmeal
In a large bowl cream together butter, shortening, brown sugar, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla.
Gradually add salt
and baking soda and beat well. Gradually
add flour, blending well. Stir in oats.
Form into two balls and wrap in waxed paper.
Chill dough balls at least 6 hours.
Roll each dough ball
out to a thickness of 1/4 of an inch between two sheets of waxed paper (14
inches long) that has been lightly floured.
Remove top sheet of waxed paper.
Spread filling (see below) over
surface to within one inch of edge.
Using your bottom
sheet of waxed paper to aid you, roll the dough using the long side to make a
roll about 12 inches long. Chill for 4 hours or overnight.
Heat oven to 375
degrees. Cut roll into 1/2 inch thick
slices. Place slices about 2 inches
apart on greased baking sheet (or use parchment paper instead of grease).
Bake in oven 10-15
minutes or until golden brown. Let set
on sheet for 5 minutes and then remove to cool on rack.
Makes about 4 dozen
cookies.
Filling
2 cups chocolate chips
2/3 cup sweetened condensed milk
1 tablespoon butter
1/2 cup chopped nuts
2 cups chocolate chips
2/3 cup sweetened condensed milk
1 tablespoon butter
1/2 cup chopped nuts
Heat chips, milk,
and butter in microwave at 75% power, stirring every minute until melted and
mixed well. Add nuts and stir
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