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Ingredients
- 3/4 c. Golden brown crisco shortening
- 1Â 1/4 c. Firmly-packed brown sugar
- 1 x Egg
- 1/3 c. Lowfat milk
- 1Â 1/2 tsp Vanilla
- 1Â 1/2 c. Quick oats uncooked
- 1Â 1/2 c. All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Sweetened flake coconut
- 1 c. Semi-sweet chocolate chips
Directions
- 1. Preheat oven to 375F (190C). Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.
- 2. Combine shortening, brown sugar, egg, lowfat milk and vanilla in large bowl. Beat at medium speed of electric mixer till well blended.
- 3. Combine oats, flour, baking soda and salt. Mix into creamed mix at low speed just till blended. Stir in coconut and chocolate chips.
- 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto baking sheet.
- 5. Bake one baking sheet at a time at 375F (190C) for 9 to 11 min, or possibly till lightly browned. Don't OVER BAKE.
- Cold 2 min on baking sheet. Remove cookies to foil to cold completely.
- Makes: About 3 dozen cookies
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