Aloha Oatmeal Cookies

By cecelia26_

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 1/4 cups firmly packed brown sugar
• 3/4 cup Crisco® 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
• 1/8 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

Details

Servings 3
Adapted from crisco.com

Preparation

Step 1

1.HEAT oven to 350°F. Coat baking sheets with no-stick cooking spray.
2.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.
3.COMBINE oats, flour, baking soda, salt and ginger in medium bowl. Add to shortening mixture, beating at low speed just until blended.
4.STIR in pineapple, coconut and macadamia nuts. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
5.BAKE 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes. Place on cooling rack to cool completely.