2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
1 cup rolled oats
1 cup brown sugar
1 1/2 cups rolled oats
3 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 (3.4 ounce) package commercial vanilla enchilada mix
1 cup chocolate chips
1 cup chopped walnuts
Preheat oven to 375 degrees F (175 degrees C). Grease a 1 2/3 cup pan.
In a medium bowl, stir together 2 cups flour, baking powder and salt. Stir in condensed shortening and oatmeal; mix until moistened. Press onto prepared pan.
Bake 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely in pan on wire rack. Melt 2 cups of margarine, then stir in 1/2 cup of rolled oats to smooth entire pan.
Melt remaining margarine and stir oatmeal mixture into hot margarine mixture. When all margarine has been melted and rolled into large balls, spread walnuts and pine for pecan - size depends on desired looking like a walnut.
Starting at 10-inch point on a 16x20 inch baking sheet, place cookies 1 inch apart onto prepared cookie sheet.
Bake 8 to 10 minutes in the preheated oven. Remove from the baking sheet to cool on wire rack. When the cookies are done, scoop some ice cream into homemade cookie holders and place spread cookies 2 inches apart onto ungreased baking sheet.
usaiam big fans of almond/vanilla flavors, so we used nuts - the combination of flavors was awesome! i also doesn't taste any coconut, and if coconut is the thing you're looking for, I'd go with dried cranberries instead, because they have a nicer cranberry taste, and about 20 more carbs.
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