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1 c Butter Flavor Crisco 1/2 c Flaked coconut
1 c Firmly packed brown sugar 1 ts Baking soda
2/3 c Granulated sugar 1/2 ts Salt
2 Eggs 1 c Quaker Oats (quick or
1/4 c Milk Old fashioned, uncooked)
1 tb Vanilla 1 c Hershey’s semi-sweet choc
1 4 serving size Vanilla Chips
Flavor instant pudding 1/2 c Hershey’s mini chips semi-
1 3/4 c Whole wheat flour Sweet chocolate
1/2 c Quick Quaker oats, uncooked 1 c Chopped pecans
1. Heat oven to 325F. 2. Combine Butter Flavor Crisco, brown sugar
and granulated sugar in
large bowl. Beat at low speed of electric mixer until well
blended.
Add, one at a time, eggs, milk, and vanilla. Mix well after each
addition. Beat in pudding mix just until blended. Add flour, 1/2
cup quick oats, coconut, baking soda, and salt. Mix until
blended.
Stir in 1 cup oats, regular and mini chocolate chips, butterscotch
chips and nuts with spoon. Drop by rounded teaspoonfuls onto
ungreased baking sheet. 3. Bake at 325F for 7 to 9 minutes or
until golden brown around edges
and slightly moist in center. Cool 3 to 5 minutes before removing
to paper towels. Substitute regular semi-sweet chips for mini
chips, if desired. —
Yields
1 servings
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