| GRANDPA WOULD HAVE LOVED THESE COOKIES |
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Makes 8 dozen cookies1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 1 cup firmly packed brown sugar 2/3 cup granulated sugar 2 eggs 1/4 cup milk 1 tablespoon vanilla 1 package (4-serving size) vanilla flavor instant pudding and pie filling mix 1 -3/4 cups whole wheat flour 1 -1/2 cups uncooked quick oats, divided 1/2 cup flaked coconut 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips 1/2 cup miniature semi-sweet chocolate chips * 1 cup butterscotch chips 1 cup chopped pecans *Substitute regular semisweet chips for miniature chips, if desired. Heat oven to 325ºF. Place sheets of foil on countertop for cooling cookies. Combine shortening, brown sugar and granulated sugar in large bowl. Beat at low speed with electric mixer until well blended. Add, one at a time, eggs, milk and vanilla. Mix well after each addition. Beat in pudding mix just until blended. Add flour, 1/2 cup oats, coconut, baking soda and salt. Mix until blended. Stir in remaining 1 cup oats, regular and mini chocolate chips, butterscotch chips and pecans. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake for 7 to 9 minutes or until golden brown around edges and slightly moist in center. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
