Prep Time 20m
Cook Time 8m
Ready Time 60m
Yield 5 dozen cookies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups brown sugar
  • 1/2 cup Crisco® Pure Canola Oil
  • 1/3 cup honey
  • 2 large eggs
  • 1/4 cup water
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 3/4 cups quick-cooking rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (12 oz.) semi-sweet chocolate pieces
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray a baking sheet with no-stick cooking spray.
  • Step 2Mix sugar, oil, honey, eggs and water in large bowl. Add flour, oats, baking soda, salt and cinnamon. Mix well. Stir in remaining ingredients. Drop by teaspoonfuls about 2 inches apart onto prepared baking sheet.
  • Step 3Bake about 8 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
VARIATION
  • Step 1Granola BARS: SPRAY a 15 x 10-inch jelly roll pan with Crisco® Flour No-Stick Cooking Spray. Follow recipe above, except spread dough in prepared pan. Bake at 350ºF about 15 minutes, or until top is light brown. Cool completely. Cut into 48 bars.
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