Prep Time 30m
Cook Time 11m
Ready Time 50m
Yield 3 1/2 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups rolled oats
  • 1 1/2 cups (9 oz.) semi-sweet chocolate chips
  • 1 cup slivered almonds
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray cookie sheets with no-stick cooking spray.
  • Step 2Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed of electric mixer until well blended. Beat in eggs, vanilla and almond extracts until well blended.
  • Step 3Combine flour, baking soda and salt in small bowl; add to shortening mixture; mix well. Add oats; mix well. Stir in chocolate chips and almonds by hand.
  • Step 4Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
  • Step 5Bake 10 to 12 minutes or until lightly browned. Cool on cookie sheets 2 minutes; transfer to cooling racks.
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