Ingredients
1 cup shortening
1 cup light brown sugar, packed
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon table salt
1 teaspoon baking soda
3 cups oats
1/2 cup pecans, chopped
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In an electric mixer fitted with the paddle attachment cream together sugars and shortening. In a seperate small bowl combine vanilla extract and eggs. Slowly add vanilla/egg mixture to creamed sugars. In a seperate larger bowl sift together flour, salt and baking soda. Slowly add flour mixture to electric mixer while it is running. Remove nuts from stove top and finely chop. Add nuts and oats and 1/2 cup of the chocolate chips to mixer. Turn off mixer and add remaining chocolate chips, mix well. Place dough on a piece of wax paper and form into a log. (you can divide it into as many logs as you want and freeze). Refridgerate until ready to bake. Preheat oven to 350 degrees. Unwrap dough and slice to desired thickness. Place on cookie sheet and bake 8-10 minutes, until golden brown.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Pressure cook then air fry crisp lid — tender and crispy in one pot
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Ceramic pie dish — even browning, beautiful presentation