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Author Notes: The oatmeal part of the recipe comes from "Ruth's Oatmeal Crisps," winner of the 1966 Kentucky State Fair cookie contest. I added cocoa, chocolate and walnuts, and left the golden raisins and pecans on the cutting room floor. The shortening makes this a super crisp cookie. Seek out organic shortening. —Amanda Hesser
Makes about 60 cookies
- 1 1/2 cups sifted all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup organic vegetable shortening
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup regular rolled oats
- 1 cup coarsely chopped dark chocolate
- 1 cup chopped toasted walnuts
- Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Sift together the flour, cocoa, baking soda, and salt.
- Beat the shortening and sugars in a large bowl just enough to blend well. Add the eggs and vanilla and beat until thoroughly mixed. Add the oats and chocolate, and mix again. Add the flour mixture, mixing well. Stir in the nuts.
- Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, 1 1/2 inches apart. Bake until toasted on the edges but still moist in the center, about 12 minutes. Transfer to racks to cool.
- This recipe is a Community Pick!
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