From Rose Ann Long.
A Parkwood Blvd. classic!
Ingredients
1½ cup Crisco (room temperature)
1¼ cup white sugar
1¼ cup brown sugar
3 extra large eggs (Rose Ann insisted they had to be extra large)
3 teaspoons vanilla
2¼ cup all purpose flour
1½ teaspoons baking soda
1½ teaspoons salt
1½ tablespoons water
3 cups 1-minute oatmeal
1 (12 oz.) bag of semi-sweet chocolate chips
Instructions
Cream sugars, Crisco, eggs and vanilla until smooth. Mix flour, soda, and salt in separate bowl. Slowly add flour mixture to creamed mixture a cup at a time until well mixed. Add water and mix. Add oatmeal a cup at a time until well mixed. Add chocolate chips and mix.
Place a spoonful of dough on cookie sheet an inch or two apart. Bake for 11-13 minutes (depending on your oven). When the edge of the cookies bergin to brown, take them out even if the center doesn't look completely done. The cookies will continue to bake on the cookie sheet. Let the cookies set for 5-10 minutes before removing from the cookie sheet. Enjoy!
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