Wednesday, May 16, 2012

Grandpa Would Have Loved These Cookies Recipes


  • 1 cup Crisco® Butter Shortening or Crisco® Butter Flavor All-Vegetable Shortening Sticks*
  • 1 cup firmly packed brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1 (3 ounce) package vanilla flavor instant pudding and pie filling mix
  • 1 3/4 cups Pillsbury BEST® 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


  1. Heat oven to 325 degrees F.
  2. Combine shortening, brown sugar and granulated sugar in bowl of electric mixer; beat at low speed until well blended. Add eggs; mix well. Add milk and vanilla extract, mixing well after each addition. Beat in pudding mix just until blended.
  3. Combine flour, 1/2 cup oats, coconut, baking soda and salt in medium bowl. Add to shortening mixture. 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 sheets.
  4. Bake 8 to 10 minutes or until golden brown around edges and slightly moist in center.
  5. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.