1 cup solid shortening
1/2 cup butter or margarine, softened
1 1/3 cups sugar
1 cup brown sugar
4 eggs
1 tablespoon vanilla
1 teaspoon lemon juice
2 teaspoons baking soda
11/2 teaspoons salt
1 teaspoon cinnamon
1/2 cup rolled oats
3 cups all-purpose flour
2 (12-ounce) packages semisweet chocolate chips
2 cups chopped walnuts
In large bowl, beat shortening, butter, and sugars until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, stir together baking soda, salt, cinnamon, oats, and flour. Beat into creamed mixture until well combined; stir in chocolate chips and nuts.
For each cookie, drop a scant 1/4 cup dough onto a lightly greased baking sheet, spacing cookies about 3 inches apart. Bake in a 350° oven for 16–18 minutes or until golden brown. Transfer to racks, and let cool. Makes about 3 dozen large cookies.
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