Ingredients

• 1/2cup trans-fat free vegetable shortening
• 1/2 cup (1 stick) butter, softened
• 3/4 cup firmly packed brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon baking powder
• 2 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 1/2 cups semi-sweet chocolate chips
• 2/3 cup chopped nuts
• 2/3 cup shredded coconut
• 2/3 cup raisins

Directions

1. Heat oven to 350°F. In large bowl, beat shortening and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add oats, chocolate chips, nuts, coconut and raisins; mix well.

2. Drop dough by rounded tablespoonfuls onto lined cookie sheets; flatten slightly

3. Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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