Chewy Oatmeal Cookies - cooking recipe

Ingredients

3/4 c. butter flavored Crisco
1 1/4 c. light brown sugar
1 egg
1/3 c. milk
1 1/2 tsp. vanilla
3 c. quick oats
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. raisins (optional)
1 c. sugar
1 c. powdered sugar
1 c. margarine or butter, softened
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. Pillsbury's Best all-purpose, unbleached or self-rising flour
1 c. Pillsbury's Best whole wheat flour
1 tsp. soda
1 tsp. salt
1 tsp. cream of tartar
2 c. coarsely chopped almonds
6 or 7.8 oz. pkg. almond brickle baking chips
sugar

Preparation

Heat oven to 350\u00b0.
In large bowl, blend sugar, powdered sugar, margarine and oil until well mixed.
Add almond extract and eggs; mix well.
Lightly spoon flour into measuring cup; level off.
Gradually blend in all-purpose flour, whole wheat flour, soda, salt and cream of tartar at low speed.
By hand, stir in almonds and brickle chips.
Chill, if desired.
Shape large tablespoonfuls of dough into balls; roll in sugar.
Place 5-inches apart on ungreased cookie sheets; with fork dipped in sugar, flatten in crisscross pattern.
Bake at 350\u00b0 for 12 to 18 minutes or until light golden brown around edges.
Cool cookies 1 minute before removing from cookie sheets.
Makes 3 1/2 dozen (4-inch) cookies.
I make smaller cookies, rolling balls about 1-inch, makes 7 dozen small cookies.