Hunker Dunkers

1 cup shortening
1 cup butter or margarine
2 cups brown sugar
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
2 cups oatmeal
2 cups rice crispies
4 cups all-purpose flour
2 teaspoons vanilla
chocolate chip -- optional
walnuts -- optional

Cream together the margarine and shortening and sugars. Add vanilla and beat in eggs. Sift dry ingredient and mix thoroughly with the butter/shortening mixture. Stir in oatmeal and rice crispies. Bake at 350° for 10-12 minutes.


NOTES : I prefer to use all shortening. If you make it with 1/2 butter and 1/2 shortening, increase the flour by 1/2 cup. They tend to spread out too much and I have found over the years that the shortening alone makes for a better cookie.

This is my families favorite cookie. It makes a huge batch and they freeze well. Try different types of chips. They are great with butterscotch.

Chewy Oatmeal Cookies

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons soda
1 teaspoon salt
1 cup butter or margarine
1/2 cup canola oil
2 cups brown sugar -- packed
2 cups granulated sugar
4 large eggs
4 cups quick cooking oats
2 cups chocolate chips (optional) -- or flavor of your choice

Preheat oven to 350°. Sift dry ingredients together and set aside. In a mixing bowl, cream butter, oil, sugars until smooth and creamy. Beat in eggs one at a time. Gradually add flour mixture until well blended. Mix in oats and chips. Drop by teaspoonfuls onto ungreased baking sheets.

Bake for 10 - 12 minutes or until edges are golden. Cool on baking sheets 5 minutes before transferring to a wire rack to cool completely. Makes 6 dozen


NOTES : This is a great cookie - goes together fast and makes a lot. It's a forgiving recipe and you can add just about anything to it.