Title: Grandpa Would Have Loved These Cookies
Categories: Cookie
Yield: 1 Servings
| 1 | c | Butter Flavor Crisco |
| 1 | c | Firmly packed brown sugar |
| 2/3 | c | Granulated sugar |
| 2 | | Eggs |
| 1/4 | c | Milk |
| 1 | tb | Vanilla |
| 1 | | 4 serving size Vanilla |
| | | Flavor instant pudding |
| 1 3/4 | c | Whole wheat flour |
| 1/2 | c | Quick Quaker oats, uncooked |
| 1/2 | c | Flaked coconut |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Quaker Oats (quick or |
| | | Old fashioned, uncooked) |
| 1 | c | Hershey's semi-sweet choc |
| | | Chips |
| 1/2 | c | Hershey's mini chips semi- |
| | | Sweet chocolate |
| 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. ---