Prep Time 20m
Cook Time 10m
Ready Time 90m
Yield 6 dozen cookies

  • 1 cup Crisco® All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/2 cups firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2 cups quick rolled oats
  • 1 cup chopped pecans
  • 1/3 cup sesame seeds
  • 2/3 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350ºF.
  • Step 2Combine shortening and sugar in bowl of electric mixer. Beat at medium speed until well blended. Beat in eggs and vanilla.
  • Step 3Combine flour, salt, baking powder, cinnamon and baking soda in medium bowl. Mix into creamed mixture at low speed until blended. Stir in oats, pecans, sesame seeds and coconut with spoon.
  • Step 4Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
  • Step 5Bake 10 to 13 minutes, or until lightly browned. Remove immediately to cooling rack.
doughboy doughboy

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