Sharon Tellefsen of Everson says she wrote this recipe in her high school home economics class years ago.
"For the past 45 years this has been a family favorite," she said. "We run a trucking company and many times I have made these cookies and given as gifts to our customers. In 1997 I had breast cancer and many of our customers sent flowers and cards with a note saying 'wishing you well Sharon and looking forward to you getting back in the cookie baking for us!' "
She says the cookies will be big and crunchy on the outside edge, but yummy and chewy on the inside. She adds you can also put some butterscotch chips in with the chocolate chips for a really good flavor.
CHOCOLATE CHIP AND OATMEAL COOKIES
Sign Up and Save
Get six months of free digital access to The Bellingham Herald
1 cup shortening
1 cup butter
1 cup brown sugar
2 cups white sugar
4 teaspoons vanilla
41/2 cups flour
2 cups oats (quick cooking)
2 cups chocolate chips
2 teaspoons salt
2 teaspoons baking soda
Nuts, shredded coconut, dried cranberries, if desired
Mix ingredients in mixer or by hand.
Divide the dough in half.
For the first half, add chocolate chips, nuts and coconut, as desired.
For the other half, add raisins, dried cranberries, nuts and 2 teaspoons cinnamon, as desired.
Use an ice cream scoop to make 6 dozen big cookies.
Bake at 375 degrees for about 10 minutes, just until light brown.