Ingredients
- 4 size vanilla (serving)
- 2 eggs
- 1 hersheys semi-sweet choc
- 230 gr butter flavor crisco
- 220 gr firmly packed brown sugar
- 220 gr wheat flour (whole)
- 160 gr quaker oats
- 140 gr pecans (chopped)
- 130 gr granulated sugar
- 130 gr hersheys mini chips semi-sweet chocolate
- 80 gr quick quaker oats
- 60 ml milk
- 40 gr flaked coconut
- 14 gr vanilla
- 5 gr baking soda
- 1 gr salt
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, half 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 160ºC 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. --
