Prep Time 15m
Cook Time 15m
Ready Time 60m
Yield 2 1/2 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
  • 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats (quick or old fashioned), uncooked
  • 1 cup corn flakes, crushed to about 1/2 cup
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, granulated sugar, brown sugar, milk and vanilla in large bowl; beat at low speed until well blended. Add eggs; beat at medium speed until well blended.
  • Step 3Combine flour, baking powder, baking soda and salt in small bowl; gradually add to shortening mixture at low speed.
  • Step 4Stir in oats, corn flakes, chocolate chips, nuts and coconut. Using an ice cream scoop or 1/4 cup measure, drop dough 3 inches apart onto prepared baking sheets.
  • Step 5Bake 12 to 15 minutes or until lightly browned around edges but still slightly soft in center. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
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