| DOUBLE DELUXE CHOCOLATE CHIP COOKIES |
|
|
|
Makes about 3 Dozen Cookies1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 -1/4 cups oats (Quick, uncooked) 1 cup flake coconut 1 cup crisp rice cereal 3/4 cup semi-sweet chocolate chips 3/4 cup milk chocolate chips Combine Butter Flavor Crisco, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Stir in oats, coconut, rice cereal, semi-sweet chocolate chips and milk chocolate chips with spoon. Cover. Refrigerate 1 hour. Heat oven to 350ºF. Shape dough into 1-1/2-to 2-inch balls or drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheet. Bake at 350ºF for 10 to 15 minutes or until center is set and no longer shiny. Cool on baking sheet until cookies are warm. Remove to foil. |
