Mom'S Chocolate Chip Cookies With A Twist

• 1 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup shortening
• 3/4 cup white sugar or 1/4 cup Splenda Sugar Blend for Baking
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups quick-cooking oats
• 0.5 (12 ounce) package miniature semisweet chocolate chips
• 0.5 (12 ounce) package dark chocolate chips

1. Preheat oven to 350 deg. Sift flour, salt and soda together in bowl and set aside.
2. Cream the butter, shortening, and sugars. Mix in eggs, vanilla & almond extract with an electric mixer. Slowly add flour mix to butter mix and mix well. Mix in oatmeal. Using a wooden spoon, stir in chocolate chips.
3. Bake on a nonstick cookie sheet for 8-10 minute or until light brown. Cool on sheet for about 2 min; remove and finish cooling on wire rack. Eat warm with plenty of milk!
4. *Variation: To make gigantic cookies, place about 1/2 cup of dough on the mid-left of a cookie sheet and squish to make about a 4 inches diameter; repeat with mid-right of sheet. Bake 10-15 minutes; remove from pan after 2-5 min to cool on wire rack.

flour, salt, baking soda, butter, shortening, white sugar, brown sugar, eggs, vanilla, almond, quickcooking oats, chocolate chips, chocolate chips

Taken from www.food.com/recipe/moms-chocolate-chip-cookies-with-a-twist-232010 (may not work)