Ingredients
- 1 cup shortening (recommended: Crisco)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups rolled oats
- 1/2 cup chopped pecans
- 1 (6-ounce) package chocolate chips
- 1/2 cup shredded coconut
Directions
Preheat oven to 350 degrees F.
In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool.
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By Rosyln
Pleasant Prairi...
on January 09, 2012
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I have made them with just butter and just Crisco and also tried a combination of Crisco and butter. Crisco is the winner. I had also added white chocolate chips, raisins, Heath Bar bits,a couple tablespoon peanut butter. Made 12 doz and gave them out to the office. Raves and when are you going to make them again. Crisco is the way to go.
By Tired Mom
NJ
on December 31, 2011
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I used butter instead of Crisco and they turned out flat and greasy. Thankfully I checked the oven right at 8 mins or they would've been burned too. Reduced oven temp to 325 which helped with the burning. I gave it 5 stars so I wouldn't ruin the rating since I messed up by using butter. I think next time I will just use Food Network Magazine's Chewy Oatmeal-Raisin Cookie recipe and add the choc chips and coconut.
By johndeer317
Hickman NE
on December 23, 2011
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I found the taste to be rather flat, my feeling is it needs more brown sugar [less white] and more vanilla.
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