Prep time: 30 min
Cook Time: 10 min
Yield: 3 dozen cookies
1 cup Crisco Butter Shortening
OR 1 stick Crisco Butter Shortening Sticks
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
2 cups Pillsbury BEST All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups Quick oats, Quick, uncooked
1 cup flake coconut
1 cup crisp rice cereal
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
| | In the bowl of an electric mixer combine CRISCO
Shortening, granulated sugar, brown sugar, eggs and
vanilla extract; beat at medium speed until well
blended.
In a medium mixin g bowl combine flour, baking powder,
baking soda and salt. Add gradually to creamed mixture
at low speed. Stir in oats, coconut, rice cereal,
semisweet chocolate chips and milk chocolate chips
with spoon. Cover. Refrigerate 1 hour.
Heat oven to 350F.
Shape dough into 1-1/ 2 to 2-inch balls or drop by
heaping tablespoonfuls 3 inches apart onto ungreased
baking sheets.
Bake 10 to 15 minutes or until center is set and no
longer shiny. Cool 2 minutes on baking sheets;
transfer to cooling racks to cool completely.
Source: Pillsbury
Recipe source: RecipeFriendsGlobalCooks yahoo group, submitted by Tamara.
|
|
