Instructions: Originated with her great-grandmother, Freda Hill, although she may have copied it from somewhere else. We pretty much use it exactly as she wrote it down. Personally, though, I think the cookies come out better if you use tablespoon-sized drops. Nothing really magical about the recipe - no secret ingredients or anything - but its by far my favorite chocolate chip cookie. One thing weve been doing lately is to make a double batch and freeze tablespoon-sized balls of the dough. When we feel like having cookies, we pop a few in the oven. The frozen dough needs a couple extra minutes in the oven.

Beat butter, shortening, and sugars; add eggs and vanilla. Blend well. Stir in flour, then oats, then chips (you may have to use your hands). Drop by teaspoonfuls onto ungreased cookie sheet, and bake at 350 F for 10 - 15 minutes or until golden brown. Cool slightly, remove from cookie sheet.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.