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1 (6 oz.) package semisweet chocolate pieces
1 & 1/2 cups flour
1 t. salt
1/2 t. baking soda
3/4 cup butter flavored shortening, plus extra fro greasing the pan
1 & 1/2 cups light brown sugar sugar, lightly packed
1 large egg
1 t. vanilla
1/4 cup milk
1/2 cup rolled oats
1/2 cup raisins
1/2 cup shredded coconut
1 cup chopped almonds
MELT chocolate in top of a double boiler over hot water and set aside.
SIFT flour with the salt & baking soda in a bowl
BEAT 3/4 cup shortening with the brown sugar, egg and vanilla until light and creamy. Add chocolate and flour mixture and stir well. Stir in milk, oats rasins and coconut.
CHILL well
Shape into 3/4 inch diameter balls and roll in the almonds. Place on greased baking sheets about 3 inches apart and flatten with bottom of a glass.
BAKE at 375 (preheated) degrees until lightly browned, about 10 minutes.
Makes about 18 large cookies!
1 (6 oz.) package semisweet chocolate pieces
1 & 1/2 cups flour
1 t. salt
1/2 t. baking soda
3/4 cup butter flavored shortening, plus extra fro greasing the pan
1 & 1/2 cups light brown sugar sugar, lightly packed
1 large egg
1 t. vanilla
1/4 cup milk
1/2 cup rolled oats
1/2 cup raisins
1/2 cup shredded coconut
1 cup chopped almonds
MELT chocolate in top of a double boiler over hot water and set aside.
SIFT flour with the salt & baking soda in a bowl
BEAT 3/4 cup shortening with the brown sugar, egg and vanilla until light and creamy. Add chocolate and flour mixture and stir well. Stir in milk, oats rasins and coconut.
CHILL well
Shape into 3/4 inch diameter balls and roll in the almonds. Place on greased baking sheets about 3 inches apart and flatten with bottom of a glass.
BAKE at 375 (preheated) degrees until lightly browned, about 10 minutes.
Makes about 18 large cookies!