This recipe from last week’s Cook of the Week, Marianne Holley of Booneville, contained an incorrect amount of rolled oats. This is the corrected recipe.
Chocolate Chip Cookies
2 sticks butter-flavored shortening
1 cup brown sugar
1 cup white sugar
2 eggs, slightly beaten
1 teaspoon vanilla
11/2 cups self-rising flour
1 teaspoon cinnamon
2 cups rolled oats
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
Cream shortening and sugars until creamy with a mixer. Add eggs and vanilla and mix. Add flour, cinnamon and oats and mix until creamy. Add pecans and chocolate chips. Mix until thoroughly combined.
Roll or spoon dough onto a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
NEMS Daily Journal