From the soon to be released Breakfast--a self help book. . .
Chocolate chip peppermint crunch cookies
1 cup butter
1 cup butter flavored Crisco
2 cups white sugar
2 cups brown sugar
4 cups flour
2 cups dark chocolate chips
Preheat oven to 375 degrees. In a mixing bowl, combine softened butter
and Crisco. Add sugars and beat until well blended. Add eggs one
at a time and allow to blend slowly while preparing the dry ingredients.
In a large container, combine the dry ingredients in this manner: one cup oatmeal, one cup flour. Blend until oatmeal is coated. One cup oatmeal, one cup flour, one cup oatmeal, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt. Combine until well mixed. 1 cup oatmeal, 1 cup flour. Blend until oatmeal is coated. 1 cup oatmeal, 1 cup flour, 1 tsp. soda, 1 tsp. baking powder, 1 tsp. salt. combine until well mixed. Add liquid ingredients to dry ingredients and stir until well combined. Add chocolate and peppermint chips until well integrated. Using a small ice cream scoop, place on ungreased cookie sheets. Bake for 8-9 minutes until desired doneness. Allow to cool for 1 minute and then remove to cooling area. Makes 8+ dozen small cookies!