Maggie's Oatmeal chocolate chip cookies donated by Maggie Horan Lacouture

Ingredients:

1 c. veg. shortening

1 stick unsalted butter

1 c. plus 2 T. light brown sugar, lightly packed

3 large eggs

1 1/2 t. baking soda

1 1/2 t. salt

1 1/2 t. vanilla extract

1/2 c. dry powdered milk

2 c. all purpose flour

1 c. whole wheat flour

1/4 c. ground or milled flaxseed

2 c. rolled oats

2 c. chocolate chips or raisins or any combo of chips(at Halloween I cut up all the reeses cups we had left and threw them in- yummy!)

Preheat oven to 350°

In the large bowl of an electric mixer, cream Crisco, butter and both sugars. Beat until creamy Add eggs one at a time, mixing thoroughly. With mixer still running, add soda, salt and vanilla. Turn off mixer, and add powdered milk, all flours and flax. Mix on slow until thoroughly mixed in. Dough is very dense.

Stir in oats and chips. Shape dough into cookie-size balls and place on non-greased cookie sheet. Or use a cookie - dough scoop. (There is a lot of dough. Refrigerate or freeze extra dough between shaping/baking.) Bake cookies for 11 to 14 minutes. (Shorter baking time makes for a chewier cookie)