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Giant Cookies

Vegetable shortening
2¼ cups flour
1 t. salt
1 t. baking soda
1 cup brown sugar
1 cup granulated sugar
½ cup vegetable shortening
½ cup butter or margarine, room temperature (1 stick)
2 eggs
¼ cup milk
2 t. vanilla extract
2¼ cups oats or old-fashioned oats
½ cup chopped pecans
1 6-oz. package semi-sweet chocolate chips (1 cup)
Additional all-purpose flour

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Combine flour, salt and baking soda in the small mixer bowl. Stir with a spoon and set aside. Combine sugars, shortening and butter or margarine in the large mixer bowl. Beat on medium speed until well mixed, stopping the mixer and scraping the bowl several times. Add the eggs, milk and vanilla. Beat until well mixed, scraping the bowl several times. Add the flour mixture. Beat on low speed until well mixed, scraping the bowl several times. Add oats and chocolate chips and nuts. Mix well. Cover the bowl with foil or plastic wrap and chill in the refrigerator for at least 1 hour. When the dough has been chilled, turn on the oven to 375º. Divide the dough into two parts (keep one part in the refrigerator until ready to roll it out). Place dough on a lightly-floured surface. Rub flour on the rolling pin and roll the dough to about ¼” thickness. Dip cutters in flour and cut cookies. Lift cookies with a pancake turner to baking sheets, placing cookies 1½” apart. Bake for 12-15 minutes or until lightly browned. Lift with a pancake turner to a wire rack to cool. Repeat with the remaining dough. Can be stored in an airtight container in a cool place.
Yield: 18 Cookies