A couple of years ago at Christmas, we had some very yummy oatmeal chocolate chip cookies at Mom’s house. Unfortunately, we forgot to mark which recipe was so delicious. I searched online for Betty Crocker cookbooks and found the recipe below. I wasn’t able to tell if this is the same recipe because my memory is not that good and because I edited the recipe a bit to make *egg-free cookies.
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1 cup raisins, chopped nuts or semisweet chocolate chips, if desired
1. Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.
* To substitue for an egg, use 1.5 Tbs water, 1.5 Tbs oil, and 1 tsp baking powder for each egg. This will alter the texture somewhat.