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I remember making these with my mom and enjoying the batter itself more than the cookies. It is a simple yet incredible recipe. One that lends itself to drop cookie or spread out in a pan and cut into bar cookies. This makes plenty – and warm from the oven  is the best!

• 1 1/2 cup shortening
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 3 eggs
• 1 1/2 tsp baking soda
• 2 tsp cinamon
• 1 1/2 tsp salt
• 1 1/2 tsp vanilla
• 3/4 tsp water
• 2 1/4 cup flour
• 3 cups quick cooking oatmeal
• 1 cup chopped nuts (optional)
• 1 pkg chocolate chips

Preheat oven to 350˚.

Cream together the shortening, sugars and eggs in a mixer. Add the other ingredients an dmix well. Roll the dough into balls about the size of walnuts and press lightly with a fork making a criss-cross pattern on each cookie. Bake these for 10-12 minutes. This makes about 100 cookies, or divide dough into 2-13 x 9″ baking pans and spread evenly. Bake for 18 minutes or until golden brown.

Tags: chocolate chips
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My mom’s family originally came from Massachusetts, and by the name of these incredibly good cookies, I am assuming that is their origin. Beacon Hill is a historic neighborhood of Boston, Massachusetts that along with neighboring Back Bay is home to about 26,000 people. It is a neighborhood of Federal-style rowhouses and is known for its narrow, gas-lit streets and brick sidewalks. Today, Beacon Hill is regarded as one of the most desirable and expensive neighborhoods in Boston. Whatever the namesake, these are a delicate meringue like cookie with a great chewy base. I double this recipe, too – just because!

• 1 cup chocolate chips
• 2 egg whites
• 1/2 cup sugar
• dash of salt
• 1/2 tsp vanilla
• 1/2 tsp cidar vinegar
• 3/4 walnuts, chopped fine

Preheat the oven to 350˚ F. Melt chocolate in a double boiler, or a metal bowl over boiling water. Beat the egg whites with the salt until foamy and slowly add the sugar. Beat well until peaks form (turn beaters off and pull straight up, if this forms a peak you are good). Beat in the vanilla and vinegar. Fold in the chocolate and walnuts.

On a greased cookie sheet drop by teaspoon full and bake for 10 minutes. Let cool completely.

Tags: chocolate
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I usually like to double this recipe, freeze half and eat the rest.

• 1/2 cup semi-sweet chocolate pieces
• 1/2 cup miniature marshmallows
• 1 tbsp water
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/3 cup brown sugar, packed
• 1/2 cup Crisco shortening
• 1 egg
• 2 tsp vanilla
• 1 1/2 cups quick cooking rolled oats
• 1 cup chopped pecans

Preheat the oven to 350˚ F.

In a large saucepan melt the chocolate pieces, marshmallows and water over low heat, stirring constantly. Remove from heat. I next pour this into a Kitchen Aid mixer and add remaining ingredients except the oats and pecans. Turn on low and blend. Next slowly add the oats and pecans and mix thoroughly.

Drop by rounded tablespoon onto ungreased cookie sheet. Bake for 12-15 minutes. Cool.

Tags: chocolate, oats
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