Toll House Cookies

• 3 c. sifted all-purpose flour
• 1 1/2 c. granulated sugar
• 1 1/2 c. light brown sugar
• 2 (12 oz.) bags chocolate chips
• 2 c. chopped pecans
• 4 c. rolled oats (quick or regular; uncooked)
• 2 c. shortening
• 2 tsp. vanilla
• 1 tsp. water
• 4 eggs
• 2 tsp. soda
• 2 tsp. salt

1. Sift flour once, measure and sift with soda and salt.
2. Cream together shortening, sugars, vanilla, water and eggs at high speed with electric mixer, scraping bowl frequently with rubber spatula. Remove beaters and with heavy spoon, stir in flour mixture, then oatmeal, then chocolate chips and nuts.
3. Drop by teaspoonfuls, about 1/2-inch apart on greased cookie sheet.
4. Bake at 375u0b0 for 7 minutes or until just set.
5. Remove from baking sheet immediately and cool on wax paper.
6. Store in tightly covered container. Yield: 12 1/2 dozen.

flour, sugar, light brown sugar, chocolate chips, pecans, rolled oats, shortening, vanilla, water, eggs, soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=977257 (may not work)