| CHOCOLATE CHIP COOKIES |
|
|
|
Makes about 7-1/2 Dozen Cookies1 -1/2 Butter Flavor CRISCO Stick or 1-1/2 cups Butter Flavor CRISCO all-vegetable shortening 2 cups firmly packed dark brown sugar 2 eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups oats (Old Fashioned, uncooked) 2 cups crisp rice cereal 1 cup shredded coconut 1 cup chopped walnuts 2 cups (12-ounce package) semi-sweet chocolate chips Heat oven to 350ºF. Combine Butter Flavor Crisco, brown sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Stir in oats, rice cereal, coconut, nuts and chocolate chips with spoon. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 350ºF for 10 to 12 minutes or until light brown and just set in center. Cool 1 minute on baking sheet before removing to foil. |
