Prep Time 25m
Cook Time 11m
Ready Time 50m
Yield 6 dozen cookies

  • 2 cups firmly packed brown sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs, lightly beaten
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 1/3 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • 1 cup oats (quick), uncooked
  • 1/2 cup coconut flakes
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Combine brown sugar, shortening, eggs, milk and vanilla in large bowl; beat at medium speed until well blended.
  • Step 3Combine flour, salt and baking soda in small bowl. Add gradually to shortening mixture; mix well. Stir in nuts, oats and coconut with spoon. Stir in chocolate chips until well blended. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Step 4Bake 9 to 11 minutes or until golden brown. Cool 2 minutes on baking sheets. Transfer to cooling racks to cool completely.
doughboy doughboy

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