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Makes about 6 Dozen CookiesCookies 1 cup Butter Flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick plus 2 tablesoons 3/4 cup firmly packed light brown sugar 2/3 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder Dash salt 2 -1/2 cups oats (Quick or Old Fashioned, uncooked) 1 cup milk chocolate chips 1/2 cup flake coconut Drizzle 1/3 cup vanilla milk chips 1 Tablespoon plus 2 teaspoons Butter Flavor CRISCO, divided 1/3 cup semi-sweet chocolate chips For cookies, combine 1 cup plus 2 tablespoons Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt. Add gradually to creamed mixture at low speed. Stir in oats, milk chocolate chips and coconut with spoon. Mix until well blended. Cover. Refrigerate about 1 hour. Heat oven to 350ºF. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 350ºF for 9 to 11 minutes or until light brown. Cool 30 seconds before removing to foil. Cool completely. For drizzle, melt vanilla milk chips and 1 tablespoon shortening. Drizzle over top of each cookie. Melt semi-sweet chocolate chips and remaining 2 teaspoons shortening. Drizzle again over top of each cookie. |
