Prep Time 30m
Cook Time 10m
Ready Time 75m
Yield 4 dozen

  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups oats (quick or old fashioned, uncooked)
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1/2 cup dried apricots, chopped
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans or walnuts
  • 1 (16 oz.) can Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
  • OR Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting
  • Flaked coconut
  • Pecan halves
Preparation Directions
  • Step 1Heat oven to 375°F. Spray baking sheets with no-stick cooking spray; set aside.
  • Step 1Combine shortening, granulated sugar and brown sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in eggs and vanilla.
  • Step 2Combine oats, flour, cinnamon, baking soda and salt in medium bowl. Add to shortening mixture alternately with bananas at low speed. Stir in chopped apricots, 1⁄2 cup coconut and 1⁄2 cup chopped pecans.
  • Step 3Drop by well rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Flatten slightly.
  • Step 4Bake 10 to 12 minutes or until light brown and set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
  • Step 1Spread small amount of frosting in center of cookies. Sprinkle with coconut and top with pecan half, if using.
doughboy doughboy

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