Rainy Day Baking-Giant Cookies

Baking is delicious, and generally cheap. Below is a brand new cookie recipe I tried out and loved. I make enormous cookies. None of this one-teaspoon drop cookie for me; I go all out for the 3 tablespoon variety. For these cookies, I used Heath Bar chips as the add-in, but you can use whatever you want or have around the kitchen. Chocolate chips, raisins, butterscotch chips, craisins, walnuts, anything should work.

Ingredients:
1 cup brown sugar
1 cup granulated sugar
2/3 cup vegetable shortening*
1/3 cup softened or melted butter
2 eggs
2 tsp vanilla
2 tbsp milk (I used vanilla soy milk, the recipe recommends 1% milk)
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups quick oatmeal
1 package Heath Bar chips (or whatever you want to put in them)

Steps:
1.) Preheat oven to 350 degrees.

2.) Beat shortening, butter, and both sugars until creamy.

3.) Add eggs, vanilla, and milk to butter mixture. Mix well.

4.) In a separate bowl, combine flour, baking powder, baking soda, and salt.

5.) Combine butter and flour mixtures.

6.) Stir in oats and Heath Bar chips.

7.) Drop heaping tablespoons onto lightly greased cookie sheet, about 2'' apart.

8.) Bake 14 minutes or until edges are light brown. (My oven is terrible, so the baking time could be very different for yours. Check them at 10 minutes and decide.)

9.) Let stand 5 minutes and remove to cooling rack.

10.) Enjoy with a glass of milk or cup of tea!

*If you want thicker cookies and don't care as much about getting the butter flavor, use 1 cup of vegetable shortening and leave out the butter. On the other hand, if you love the butter flavor and want thinner, crispier cookies, use more butter and less vegetable shortening.