Prep Time 20m
Cook Time 10m
Ready Time 60m
Yield 3 dozen cookies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 2 tablespoons vanilla extract
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups granola cereal
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
Preparation Directions
  • Step 1Heat oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, brown sugar, granulated sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
  • Step 3Combine flour, baking soda, cinnamon and salt in medium bowl. Mix into creamed mixture at low speed until just blended. Stir in granola and chocolate chips with spoon.
  • Step 4Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
  • Step 5Bake 10 to 12 minutes, or until lightly browned but soft in center. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.
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