Prep Time 15m
Cook Time 12m
Ready Time 60m
Yield 2 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup quick or old-fashioned rolled oats
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat baking sheet lightly with no-stick cooking spray.
  • Step 2Combine shortening, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg, vanilla, orange peel, cinnamon and nutmeg.
  • Step 3Combine flour, salt, baking soda and baking powder in medium bowl. Add gradually to shortening mixture at low speed. Stir in oats, chocolate chips, nuts and coconut with spoon. Drop by heaping tablespoonfuls 3 inches apart onto prepared baking sheet.
  • Step 4Bake 10 to 12 minutes or until light brown. Cool 2 minutes on baking sheet before removing to cooling rack.
doughboy doughboy

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