Prep Time 25m
Cook Time 8m
Ready Time 50m
Yield 2 to 2/1 dozen

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups (9 oz.) semi-seet chocolate chips
  • 1 cup uncooked oats
  • 1 cup finely chopped pecans
  • 1/2 cup honey crunch wheat germ
Preparation Directions
  • Step 1Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.
  • Step 2Combine shortening, brown sugar and granulated sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg and vanilla.
  • Step 3Combine flour, baking soda, salt and nutmeg in medium bowl. Add to creamed mixture. Stir until well blended.
  • Step 4Combine chocolate chips, oats, nuts and wheat germ in small bowl. Stir into dough. Mix well. Shape dough into 2-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten with hand to about 3/8-inch thickness.
  • Step 5Bake 7 to 8 minutes or until golden brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
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