Recipe - Chocolate Chip Macadamia Crunch Cookies

1 cup Butter flavored Crisco
Three fourths cup Sugar
One half cup Brown sugar
2 Eggs
2 teaspoon Vanilla
2 tablespoon Buttermilk
1 One half cup Flour
One half cup Oldfashioned oatmeal,
uncooked
1 teaspoon Baking soda
One half teaspoon Salt
1 pack Milk chocolate chips (12 oz)
1 cup Macadamia nuts, chopped

Who else besides hillary Clinton uses vegetable shortening in
chocolate chip cookies? Thersa Monk and her 12yearold daughter,
Krystal, of Germantown, MD., for two.

At least now. For years, the Monks used butter in their baking, but
when they saw an opportunity to compete in the Crisco American Baking
Celbration, they couldn't resist trying to concoct a recipe with
butter flavored Crisco.

The result: Chocolate Chip Macadamia Crunch Cookies, which won the
national $500 prize in the chocolate chip cookie contest in late
March.

*****

With an electric mixer, beat shortening, sugar, brown sugar, eggs,
vanilla and buttermilk for 35 minutes until very light and fluffy.
In a separate bowl, mix the flour, oatmeal, baking soda and salt. By
hand, add the shortening mixture and stir well. Add chocolate chips
and nuts and stir by hand.

Refrigerate for at least a half hour until the dough is firm. Drop
dough by the tablespoon, about 2" apart, onto a greased insulated
cookie sheet. Bake in a preheated 325'F. oven for 1618 minutes until
the cookies are a light golden brown.

Cool cookies on baking sheet for a minute and then remove to cooling
rack.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip