Prep Time 20m
Cook Time 12m
Ready Time 75m
Yield 3 dozen cookies

  • 1 1/4 cups Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 1/4 sticks Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large, very ripe banana
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats, quick or old-fashioned
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup semi-sweet chocolate chips
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1/2 cup sliced almonds
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Combine shortening, brown sugar, granulated sugar, banana, egg and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
  • Step 3Combine oats, flour, baking soda, cinnamon and nutmeg in medium bowl. Add gradually to shortening mixture. Beat until well blended. Stir in chocolate chips, raisins, nuts and coconut with spoon.
  • Step 4Shape heaping tablespoonfuls into 1 1⁄2 to 2-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten dough slightly.
  • Step 5Bake 12 minutes or until light brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
doughboy doughboy

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