Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Butter Flavor Crisco |
1 cup | Firmly packed brown sugar |
⅔ cup | Granulated sugar |
2 \N | Eggs |
¼ cup | Milk |
1 tablespoon | Vanilla |
1 \N | 4 serving size Vanilla |
\N \N | Flavor instant pudding |
1¾ cup | Whole wheat flour |
½ cup | Quick Quaker oats, uncooked |
½ cup | Flaked coconut |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
1 cup | Quaker Oats (quick or |
\N \N | Old fashioned, uncooked) |
1 cup | Hershey's semi-sweet choc |
\N \N | Chips |
½ cup | Hershey's mini chips semi- |
\N \N | Sweet chocolate |
1 cup | 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, ½ 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. ---