Prep Time 25m
Cook Time 12m
Ready Time 90m
Yield 6 dozen cookies

  • 1 1/4 cups Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1 1/4 cups Crisco® Butter Flavor All-Vegetable Shortening
  • 1 cup granulated sugar
  • 2/3 cup firmly packed brown sugar
  • 1/4 cup honey
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 cup flaked coconut
  • 1 cup raisins
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup toasted wheat germ
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Combine shortening, granulated sugar, brown sugar, honey, egg, milk and vanilla in medium bowl, beating at medium speed of electric mixer until well blended.
  • Step 3Combine flour, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until just blended. Stir in oats, coconut, raisins, nuts and wheat germ, if desired, with spoon.
  • Step 4Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased baking sheet.
  • Step 5Bake 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Cool on baking sheets 2 minutes; transfer to cooling racks to cool completely.
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