Chocolate Chip Oatmeal Cookies made with Crisco

There are a couple are a couple of advantages to making cookies with shortening rather than butter.

1. It's cheaper. (Butter is usually $3.00 per lb versus $4 for a large container of Crisco)
2. The cookies bake up well even at a higher altitude. (No chocolate chip pancakes here!)

This recipe comes from Food.com and I recommend using 1/2 teaspoon of salt rather than 1 teaspoon. The larger amount made the cookies kind of salty.

Ingredients:

• 1 ½ cups flour
• 1 ¼ teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup shortening
• ¾ cup brown sugar , firmly packed
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon hot water
• 1 teaspoon vanilla
• 1 (12 ounce) package semi-sweet chocolate chips
• 2 cups quick oats

Preparations:

1. In a mixer, combine shortening, sugars, vanilla and eggs.
2. Separately, mix flour, water, baking soda and salt. 
3. Combine both sets of ingredients. Mix well. 
4. Add oatmeal and chocolate chips.
5. Bake at 375 for 8 - 10 minutes.