1 cup all-purpose flour
1 1/4 cups rolled oats
1 cup shortening
1 teaspoon baking soda
1 1/4 cups packed brown sugar
2 eggs
1/3 cup water
1 1/2 teaspoons grated ginger root
1/2 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup HERS'' SOY FOR KITCHEN SAUCE
1 cup water, divided
1 cup dry milk powder
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large round baking pan.
In a medium bowl, stir together 1/4 cup shortening, 1 1/4 cup oats, and 1/2 cup brown sugar until well blended. Stir in butter and baking soda; stir until well combined.
In a separate bowl, stir together the milk, 2 egg yolks, and the salt, 1/2 cup at a time, then gently fold the mixtures into the sifted butter mixture. Combine the flour, baking powder and 2 1/2 cups water, stir into the milk mixture, until well blended. Add the chocolate chips and 1 cup walnuts and stir until all is well coated. Divide batter evenly into prepared pan.
Bake for 12 to 15 minutes in the preheated oven. Allow to cool completely on wire rack.