| ALOHA OATMEAL COOKIES |
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Makes about 2-1/2 Dozen1 -1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1 egg 2 tablespoons orange juice 1 tablespoon grated orange peel 1 teaspoon vanilla 1/2 teaspoon orange or lemon extract 3 cups quick oats, uncooked 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 can (8 ounces) crushed pineapple in natural juice, well-drained 1 cup flaked coconut 1 cup chopped macadamia nuts Heat oven to 375ºF. Grease baking sheets. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, egg, orange juice, orange peel, vanilla and orange extract in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and ginger. Add to shortening mixture; beat at low speed just until blended. Stir in pineapple, coconut and macadamia nuts. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets. Bake one baking sheet at a time at 375ºF for 10 to 12 minutes or until cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes. Remove cookies to foil to cool. |
