Prep Time 20m
Cook Time 8m
Ready Time 60m
Yield 5 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups brown sugar
  • 1/2 cup Crisco® Pure Canola Oil
  • 1/3 cup honey
  • 2 large eggs
  • 1/4 cup water
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 3/4 cups quick-cooking rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (12 oz.) semi-sweet chocolate pieces
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray a baking sheet with no-stick cooking spray.
  • Step 2Mix sugar, oil, honey, eggs and water in large bowl. Add flour, oats, baking soda, salt and cinnamon. Mix well. Stir in remaining ingredients. Drop by teaspoonfuls about 2 inches apart onto prepared baking sheet.
  • Step 3Bake about 8 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
  • Step 1Granola BARS: SPRAY a 15 x 10-inch jelly roll pan with Crisco® Flour No-Stick Cooking Spray. Follow recipe above, except spread dough in prepared pan. Bake at 350ºF about 15 minutes, or until top is light brown. Cool completely. Cut into 48 bars.
doughboy doughboy

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