Prep Time 15 min
Cook Time 10 Min
Servings 3 1/2
Difficulty Easy

Ingredients

  • 2/3 cup Crisco® Refined Organic Coconut Oil
  • 1 1/2 cups firmly packed brown sugar
  • 2 large eggs
  • 2 tbsps. milk
  • 2 tsps. vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 2 1/4 cups old-fashioned rolled oats
  • 1 1/2 cups chocolate chunks

Directions

  • Step 1

    HEAT oven to 350ºF. Beat coconut oil and brown sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs, milk and vanilla until smooth.

  • Step 2

    COMBINE flour, salt, baking soda and cinnamon in medium bowl. Add to shortening mixture. Stir in oats and chocolate chunks. Drop by slightly rounded measuring tablespoonfuls onto prepared baking sheets.

  • Step 3

    BAKE 10 to 12 minutes or until bottoms are lightly browned. Cool on baking sheets 2 minutes. Remove to wire rack to cool completely. Store in airtight container.

Serving size
(1 cookie)

  • Calories 140
  • Calories from Fat60g
  • Total Fat 6g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 65mg
  • Potassium 0mg
  • Total Carbohydrates 20g
  • Dietary Fiber 1g
  • Sugars 12g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet