Page 6 - Englosh Version

Recipe

1/4 cup (2 oz) bu�er flavoured Crisco (vegetable shortening)
12 tablespoons (1 1/2 s�cks) salted bu�er, so�ened
3/4 cup white sugar
3/4 cup brown sugar, lightly packed
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour (I use this gluten free flour)

2 cups rolled (old-fashioned) oats (you can buy gluten free ones here)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups chocolate chips (I always use these chocolate chips)

Note: I o�en make these with 1 cup of chocolate chips, 1/2 cup dried cranberries, and 1/2 cup
chopped walnuts!)

- Mix the bu�er and Crisco together. Add the sugars and beat with hand mixer, stand mixer, or whisk
un�l well combined. Add the eggs and vanilla and beat just un�l combined.

- On top of the wet ingredients, pour in the flour, then the oats, then the baking soda, powder, salt
and cinnamon. S�r the dry ingredients together a bit and then mix them into the wet. Mix un�l
combined. S�r in the chocolate chips.

- The en�re bowl of dough can be chilled, but I prefer to shape them all first using a cookie scoop.
For 2 dozen large cookies, just make one cookie scoop on top of another like a snowman on a
parchment lined baking sheet. For 4 dozen smaller cookies, just use one scoop. Cover with plas�c
wrap and chill for a couple hours in the fridge or about 20 minutes in the freezer (just un�l they are
chilled). Once they are chilled, you can also transfer them to a Ziploc bag or a container and keep
them in the refrigerator for up to about 5 days or in the freezer for about 12 months.

- When ready to bake, preheat oven to 375ºF. Place cookies a couple of inches apart on a baking
sheet and bake for about 7-11 minutes or un�l the edges are golden brown. Enjoy!

Page 06