Servings: 3 dozen giant cookies

1 cup butter or margarine softened 1 cup butter or margarine softened
1/2 cup solid vegetable shortening ½ cup solid vegetable shortening
1 1/2 cups of granulated sugar 1 ½ cups of granulated sugar
1 cup firmly packed brown sugar 1 cup firmly packed brown sugar
4 eggs 4 eggs
1 tablespoon vanilla 1 tablespoon vanilla
1 teaspoon lemon juice 1 teaspoon lemon juice
3 cups all-purpose flour 3 cups all-purpose flour
2 teaspoons baking soda 2 teaspoons baking soda
1 teaspoon of salt 1 teaspoon of salt
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
2 cups rolled oats (original recipe calls for 1/2 cup) 2 cups rolled oats (original recipe calls for ½ cup)
Two packages semi-sweet chocolate chips or three cups (original recipe calls for 24 oz) Two packages semi-sweet chocolate chips or three cups (original recipe calls for 24 oz)
2 cups chopped walnuts (optional) 2 cups chopped walnuts (optional)

In large bowl of an electric mixer beat butter shortening granulated sugar and brown sugar on high speed until very light and fluffy about 5 minutes. Add eggs one at a time beating well after each addition. Beat in vanilla and lemon juice.
In another bowl, stir together flour, baking soda, salt, cinnamon and oats. Gradually add to butter mixture, blending completely. Stir in chocolate chips, oatmeal and walnuts.
Bake at 325 degrees oven for 17 to 19 minutes for one quarter cup of dough for each cookie for giant cookies, or bake for 12 minutes for standard sized cookies.

I always add the lemon juice, the cinnamon, double the oatmeal and usually omit the chopped walnuts. We prefer pecans if we have them in the house.  I always add the lemon juice, the cinnamon, double the oatmeal and usually omit the chopped walnuts. We prefer pecans if we have them in the house.
Taken from the Sunset Cookies book, of unknown date.  Taken from the Sunset Cookies book, of unknown date.
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