Recipe courtesy of Crisco

Oatmeal Coconut Chocolate Chip Cookies

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 dozen cookies
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Crisco® Original No-Stick Cooking Spray

1 cup Crisco® Butter Shortening OR 1 stick Crisco® Butter Shortening Sticks

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

1 teaspoon baking soda

2/3 cup oats (quick, uncooked)

1/2 cup flaked coconut

1 cup (6 oz. pkg.) semi-sweet chocolate chips


1 cup (6 oz. pkg.) semi-sweet chocolate chips

2 teaspoons Crisco® Butter Flavor All-Vegetable Shortening


  1. 1.HEAT oven to 375 degrees F. Spray baking sheets with no-stick cooking spray.
  3. 2.COMBINE 1 cup shortening, granulated sugar, brown sugar, eggs and vanilla in bowl of electric mixer; beat at medium speed until well blended.
  4. 3.COMBINE flour, salt and baking soda in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in oats, coconut and 1 cup chocolate chips with spoon. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets.
  6. 4.PLACE 1 cup chocolate chips and 2 teaspoons shortening in microwave-safe bowl or measuring cup. Heat on MEDIUM (50% power) 1 minute. Stir; repeat until smooth. Spread thin coating of melted chocolate on back of each cookie. Place upside down on waxed paper to allow coating to harden.