Chocolate Chip Oatmeal Almond Cookies

By MeanJean

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 cup Crisco® Butter Shortening
• OR 1 stick Crisco® Butter Shortening Sticks
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups rolled oats
• 1 1/2 cups (9 oz.) semi-sweet chocolate chips
• 1 cup slivered almonds

Details

Servings 4
Adapted from crisco.com

Preparation

Step 1

1.HEAT oven to 350ºF. Spray cookie sheets with no-stick cooking spray.

2.COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed of electric mixer until well blended. Beat in eggs, vanilla and almond extracts until well blended.

3.COMBINE flour, baking soda and salt in small bowl; add to shortening mixture; mix well. Add oats; mix well. Stir in chocolate chips and almonds by hand.

4.DROP dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.

5.BAKE 10 to 12 minutes or until lightly browned. Cool on cookie sheets 2 minutes; transfer to cooling racks.