Prep Time 30m
Cook Time 10m
Ready Time 120m
Yield 3 dozen cookies


Ingredients
  • 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
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups rolled oats, uncooked
  • 1 cup flaked coconut
  • 1 cup crisp rice cereal
  • 3/4 cup (9 oz.) semi-sweet chocolate chips
  • 3/4 cup (9 oz.) milk chocolate chips
Preparation Directions
  • Step 1Combine shortening, granulated sugar, brown sugar, eggs and vanilla in bowl of electric mixer; beat at medium speed until well blended.
  • Step 2Combine flour, baking powder, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Stir in oats, coconut, rice cereal, semi-sweet chocolate chips and milk chocolate chips with spoon. Cover. Refrigerate 1 hour.
  • Step 3Heat oven to 350°F.
  • Step 4Shape dough into 1 1⁄2- to 2-inch balls or drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheets.
  • Step 5Bake 10 to 15 minutes or until center is set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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