Recipe(tried): Allison's Supreme Chocolate Chip Cookies (using Kahlua and oats, with tips)

ALLISON'S SUPREME CHOCOLATE CHIP COOKIES

"When I picked up this recipe the author had written that these cookies stay soft for a long time. I don't know how she ever figured that out because they have never lasted longer than two days around here! Everyone who tastes them wants the recipe!"

3/4 cup brown sugar
3/4 cup white granulated sugar
1/2 cup butter or margarine, softened*
1/2 cup shortening
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 tablespoon Kahlua or chocolate liqueur
2 cups all-purpose flour
2 cups rolled oats
2 cups semisweet chocolate chips**
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375 degrees F. Grease cookie sheets.

Cream together sugars, butter, shortening and eggs. Add the remaining ingredients (in order) and mix well.

Spoon a tablespoonful amount of dough at a time into your hand, shape into a ball and place on greased cookie sheet.*** (Sometimes if the dough feels a little sticky I add extra flour (not too much) until it's easier to roll in your hands.)

Bake for 10-12 minutes or until golden. (Don't let them overcook, as soon as the edges start to look brown, even if the center isn't set, they will be fine once they are cooled.) Leave them on the cookie sheet for a minute or two and then cool completely on wire racks. Cool on rack a few minutes before eating.

*I always use butter because I think it makes a better cookie. I also use butter flavor Crisco instead of plain shortening. (These are comfort foods remember.. no low fat lol).

**I add less chips because I don't like a lot of chocolate chips. The cookie dough tastes so good you don't need a lot of chips.

***I bake them on the reverse side of the cookie sheets and it works very well to make a nice chewy cookie.