Prep Time 30m
Cook Time 11m
Ready Time 50m
Yield 31/2 -4 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups firmly packed light 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, lightly beaten
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups quick oats, uncooked
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (6 oz. pkg.) white baking chips
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1/2 cup sliced almonds
  • 1/2 cup coarsely chopped red candied cherries
  • OR 1/2 cup well-drained, chopped maraschino cherries
Preparation Directions
  • Step 1Heat oven to 375ºF. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine brown sugar, shortening, egg, milk, vanilla and almond extracts in large bowl. Beat at medium speed until well blended.
  • Step 3Combine oats, flour, baking soda and salt in large bowl. Add to shortening mixture; beat at low speed just until blended. Stir in white baking chips, chocolate chips, almonds and cherries by hand.
  • Step 4Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  • Step 5Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
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