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.
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.
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 Fat 60), Total Fat 6g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 65mg, Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 12g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.