Great Oatmeal Cookies
Ingredients
•2 cups Butter
•2 cups Sugar
•2 cups Brown sugar
•4 large Eggs
•2 teaspoons Vanilla
•4 cups Flour
•5 cups Oatmeal
•2 teaspoons Baking Powder
•2 teaspoons Baking soda
•1 teaspoon Salt
•1 Hershey bar
•24 ounces Chocolate chips
•3 cups Pecans
•2 cups Sugar
•2 cups Brown sugar
•4 large Eggs
•2 teaspoons Vanilla
•4 cups Flour
•5 cups Oatmeal
•2 teaspoons Baking Powder
•2 teaspoons Baking soda
•1 teaspoon Salt
•1 Hershey bar
•24 ounces Chocolate chips
•3 cups Pecans
Instruction
Cream butter and sugars. Add vanilla and eggs.
Measure oatmeal and put in blender until powdery. Add flour, oatmeal, soda, salt and baking powder.
Mix well. Add chocolate chips, one (8 oz) grated Hershey bar and nuts. Make golf ball sized cookies and place on sheet 2 inches apart.
Bake 375 6 minutes.
Makes 112 large cookies.
Recipe by Betty Nicholas from: St. Michael's Parish Cookbook, Aurora, CO, 1988
PEGGY'S NOTES: Make cookies in smaller balls. Bake at 325' for about 10 minutes. Half batch makes about 6 dozen cookies. I skip the hershey bar and add 1-2 cups of chopped nuts.
Measure oatmeal and put in blender until powdery. Add flour, oatmeal, soda, salt and baking powder.
Mix well. Add chocolate chips, one (8 oz) grated Hershey bar and nuts. Make golf ball sized cookies and place on sheet 2 inches apart.
Bake 375 6 minutes.
Makes 112 large cookies.
Recipe by Betty Nicholas from: St. Michael's Parish Cookbook, Aurora, CO, 1988
PEGGY'S NOTES: Make cookies in smaller balls. Bake at 325' for about 10 minutes. Half batch makes about 6 dozen cookies. I skip the hershey bar and add 1-2 cups of chopped nuts.
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