Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
1125
Calories
26g
Protein
43g
Fat
153g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cup unsifted all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup solid vegetable shortening
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups old-fashioned rolled oats
- 1 (12-ounce) package semi-sweet chocolate chips
Directions
1
Preheat oven to 350 degrees. Grease baking sheets.
2
Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy.
3
Add eggs, beating until light and fluffy.
4
Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
5
Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden.
6
Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.
Recipe sourced from
fandom