CHOCOLATE CHIP COOKIES - Inspired by J. L. Hudson's, Detroit
(Gloria Pitzer)


1 1/2 c. butter/margarine blend or butter flavored Crisco
1 1/2 c. packed light brown sugar
1 c. granulated sugar
3 eggs
1 1/2 t. vanilla
1 1/2 t. baking soda
1 t. salt
3 c. all purpose flour
3 packets instant (regular flavored) oatmeal, put through blender til fine and consistency of flour
1 (12 oz.) pkg. plus 1 (6 oz.) pkg. semi-sweet chocolate morsels

In a large mixing bowl, using an electric mixer on medium-high speed, combine butter with both sugars til light and fluffy. Beat in eggs one at a time, beating well after each addition, and then beat in vanilla, soda, salt and one cup of the flour to make a smooth batter. Add all of the oatmeal, beating well. Remove beaters. Work in remaining flour to a smooth dough, using a large spoon. Add morsels. Measure dough by level tablespoons, 2 inches apart, on a lightly greased baking sheet. Bake at 350°, for 10 minutes or til pale light brown in color. Cool on baking sheet a few minutes. Remove to waxed paper to cool completely.
(Makes 6 1/2 dozen)

Chocolate Chip Cookies Like Hudson's recipe published in our June, 1990 Menu Minder.