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Oatmeal Gorp Cookies

oatmeal-gorp-cookies

Cook Time: 12 Min

Yield: 3 Servings

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Ingredients

  • 1 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 C. firmly packed brown sugar
  • 1/2 C. granulated sugar
  • 1 large, very ripe banana
  • 1 large egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1 C. semi-sweet chocolate chips
  • 1 C. raisins
  • 1 C. chopped walnuts
  • 1/2 C. sliced almonds
  • 1/2 C. flaked coconut

Directions

  1. HEAT oven to 375°F.
  2. COMBINE shortening, brown sugar, granulated sugar, banana, egg and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
  3. COMBINE oats, flour, baking soda, cinnamon and nutmeg in medium bowl. Add gradually to shortening mixture. Beat until well blended. Stir in chocolate chips, raisins, nuts and coconut with spoon.
  4. SHAPE heaping tablespoonfuls into 1 1⁄2 to 2-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten dough slightly.
  5. BAKE 12 minutes or until light brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Oatmeal Gorp Cookies

oatmeal-gorp-cookies

Cook Time: 12 Min

Yield: 3 Servings

Ingredients

  • 1 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 C. firmly packed brown sugar
  • 1/2 C. granulated sugar
  • 1 large, very ripe banana
  • 1 large egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1 C. semi-sweet chocolate chips
  • 1 C. raisins
  • 1 C. chopped walnuts
  • 1/2 C. sliced almonds
  • 1/2 C. flaked coconut

Directions

  1. HEAT oven to 375°F.
  2. COMBINE shortening, brown sugar, granulated sugar, banana, egg and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
  3. COMBINE oats, flour, baking soda, cinnamon and nutmeg in medium bowl. Add gradually to shortening mixture. Beat until well blended. Stir in chocolate chips, raisins, nuts and coconut with spoon.
  4. SHAPE heaping tablespoonfuls into 1 1⁄2 to 2-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten dough slightly.
  5. BAKE 12 minutes or until light brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

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