Prep Time 25m
Cook Time 30m
Ready Time 60m
Yield 3 dozen


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed brown sugar
  • 1 large egg
  • 1/4 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups quick rolled oats
  • 1/2 cup well drained, crushed pineapple
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, brown sugar, egg, orange marmalade and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
  • Step 3Combine flour, baking powder, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until well blended. Stir in oats, pineapple and coconut with spoon.
  • Step 4Drop by rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
  • Step 5Bake 10 to 12 minutes, or until edges are lightly browned and cookie is still soft. Cool 2 minutes on baking sheets. Transfer to cooling racks to cool completely.
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