Prep Time 15m
Cook Time 12m
Ready Time 60m
Yield 5 dozen

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups firmly packed brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups quick rolled oats
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup semi-sweet or milk chocolate chips
  • 3/4 cup raisins
  • 3/4 cup coarsely chopped nuts
  • 1/2 cup dry roasted sunflower seeds
Preparation Directions
  • Step 1Heat oven to 375ºF. Coat baking sheets with no-stick cooking spray.
  • Step 2Beat brown sugar, shortening, egg, milk and vanilla in large bowl at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon in medium bowl. Add to shortening mixture. Beat at low speed just until blended.
  • Step 3Stir in chocolate chips, raisins, nuts and sunflower seeds. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheets.
  • Step 4Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes on baking sheet. Place on cooling racks to cool completely.
doughboy doughboy

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