Prep Time 25m
Cook Time 11m
Ready Time 60m
Yield 3 1/2 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening, plus 2 tablespoons
  • 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, plus 2 tablespoons
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 cups oats (quick or old fashioned, uncooked)
  • 1 1/2 cups chopped pecans
  • 2 cups (12 oz. pkg.) miniature semi-sweet chocolate chips
  • 1 (6 oz.) package almond brickle bits
  • 1 (3 oz.) package apple chips coarsely crushed
Preparation Directions
  • Step 1Heat oven to 350°F. Coat baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, granulated sugar and brown sugar in large bowl; beat at low speed of electric mixer until well blended. Beat in eggs and vanilla.
  • Step 3Combine flour, cinnamon, salt and baking soda in medium bowl. Add gradually to shortening mixture at low speed. Stir in oats, nuts, chocolate chips, brickle bits and apple chips with spoon.
  • Step 4Drop 2 measuring tablespoonfuls into a mound for each cookie. Place 3 inches apart on prepared baking sheet. Flatten with hard spatula to 1-inch thickness.
  • Step 5Bake 11 to 13 minutes or until light brown around edges. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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