Prep Time 20m
Cook Time 10m
Ready Time 70m
Yield 4 dozen cookies

  • 1 cup Crisco® All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups oats (quick or old fashioned), uncooked
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 cup candy-coated chocolate pieces or colored chips
  • 1 cup coarsely chopped pecans or walnuts
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Combine shortening, brown sugar, granulated sugar, eggs, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
  • Step 3Combine oats, flour, baking soda and salt in medium bowl. Add gradually to creamed mixture at low speed. Beat just until blended. Stir in chocolate chips, chocolate pieces and nuts with spoon. Drop by rounded tablespoonfuls 3 inches apart onto ungreased baking sheets.
  • Step 4Bake 8 to 10 minutes for chewy cookies or 10 to 12 minutes for crisp cookies. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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