MONSTER CHIP COOKIES

from Judy Mabrey

This recipe is on our site by permission of a great cook from Myrtle Beach, South Carolina, Judy Mabrey. Thank you Judy!

Ingredients:	1 cup shortening 1/2 cup butter or margarine, softened 1 1/3 cups sugar 1 cup packed brown sugar 4 eggs 3 tsp vanilla extract 1 tsp lemon juice 3 cups all purpose flour 1/2 cup quick cooking oats 2 tsp baking soda 1 1/2 tsp salt 1 tsp ground cinnamon 4 cups (24 oz) semisweet chocolate chips 2 cups chopped pecans or walnuts

Directions:	Preheat oven to 350 degrees. 1. In a mixing bowl, cream shortening, butter and sugars until light and fluffy, about 5 minutes. 2. Add eggs, one at a time, beating well after each. Add vanilla and lemon juice. 3. Combine the dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. 4. Drop by 1/4 cupsful, 3" apart onto lightly greased baking sheets. Bake at 350 degrees for 14-16 minutes or until lightly browned and center is set. Cool for 2 minutes before removing to wire racks. Yield: about 3 dozen