Linda Léone's Chocolate Chip Cookies

1/2 cup solid vegetable shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tablespoon water
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup rolled oats
1 1/2 cup chocolate chips
3/4 cup chopped pecans

Preheat oven to 375 F. Cream shortening and both sugars. Beat in eggs till light and fluffy, add water and vanilla. Sift flour, soda and salt, add to creamed mixture. Add oats , chips and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake for 12 to 15 min or until golden and tops are dry. Let sit on baking sheet for 3 minutes, then remove to wire rack to cool completely.

Note: Kindly donated by San Francisco pastry chef Greg Léone. Greg says it was his mother's wonderful cookies that inspired his career choice.

Servings: 30
Servings: 30

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