Honey oatmeal chewies - from crisco
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Butter Flavor Crisco |
| 1 | cup | Granulated sugar |
| ⅔ | cup | Firmly packed brown sugar |
| ¼ | cup | Honey |
| 1 | Egg | |
| ¼ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 2½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Quick-cooking oats |
| Not instant or old-fashioned | ||
| 1 | cup | Flake coconut |
| 1 | cup | Raisins |
| ½ | cup | Walnut pieces broken |
| ½ | cup | Wheat germ (optional) |
Directions
1. Heat oven to 350øF.
2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg,
milk and vanilla until light and fluffy.
3. Combine flour, baking soda and salt. Mix into creamed mixture.
4. Stir in oats, coconut, raisins, wheat germ, and walnuts.
5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet.
Bake
at 350øF for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack.
6 dozen cookies
From the kitchen of Lois Flack