3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg
1 tablespoon grated fresh orange peel
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick rolled oats
1 cup Pillsbury BEST™ All Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 (8 oz.) can crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts
Steps:
HEAT oven to 375°F. Coat baking sheets with no-stick cooking spray.
BEAT brown sugar, shortening, egg, orange peel, orange juice, vanilla and orange extract in large bowl with electric mixer at medium speed until well blended.
COMBINE oats, flour, baking soda, salt and ginger in medium bowl. Add to shortening mixture, beating at low speed just until blended.
STIR in pineapple, coconut and macadamia nuts. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
BAKE 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes. Place on cooling rack to cool completely.
ALOHA OATMEAL COOKIES
These are so yummy and the pineapple keeps them moist. Really good in the mornings for breakfast on the go...
2. Beat brown sugar, Crisco, egg, orange zest, orange juice, vanilla & orange extracts in large bowl w/ electric mixer at medium speed until well blended.
3. Combine oats, flour, baking soda, salt, & ginger in medium bowl. Add to shortening mixture, beating at low speed until just blended.
4. Stir in pineapple, coconut, & macadamia nuts. Drop by rounded measuring tablespoonfuls two inches apart onto ungreased baking sheets.
5. Bake 10-12 minutes or until cookies are lightly browned. Cool two minutes. PLace on cooling rack to cool completely.
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