Prep Time 20m
Cook Time 18m
Ready Time 50m
Yield 3 dozen cookies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (10 oz.) package semi-sweet chocolate chunks , coarsely chopped
  • 1 1/2 cups old fashioned oats
  • 3/4 cup chopped pecans
  • 3/4 cup golden raisins
Preparation Directions
  • Step 1Heat oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed of electric mixer until light and fluffy. Beat in eggs and vanilla.
  • Step 3Combine flour, cinnamon, nutmeg, baking powder, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chunks, oats, nuts and raisins with spoon. Drop by heaping tablespoonfuls 3 inches apart onto prepared baking sheet.
  • Step 4Bake 15 to 18 minutes or until uniformly light brown. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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