Prep Time 20m
Cook Time 10m
Ready Time 60m
Yield 3 1/2 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 8 ounces German chocolate, melted and cooled
  • 1 tablespoon water
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups quick oats (not instant or old fashioned)
  • 1 cup coarsely chopped pecans
  • 1 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 375°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, brown sugar, granulated sugar, eggs, chocolate and water in bowl of electric mixer; beat at medium speed until well blended.
  • Step 3Combine flour, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until blended. Stir in oats, nuts and coconut with spoon.
  • Step 4Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet.
  • Step 5Bake 10 minutes, or until bottoms are browned, but tops are slightly soft. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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