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Heat oven to 350F.
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Beat shortening, brown sugar, eggs and vanilla in large bowl, at medium speed of electric mixer until well blended.
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3
Combine flour, baking soda and salt.
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4
Add gradually to creamed mixture at low speed.
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5
By hand stir in oats, rice cereal, coconut, nuts, and chocolate chips with spoon.
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Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet.
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Bake 10-12 minutes or until light brown and just set in center.
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Cool 1 minute on baking sheet.
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Place on cooling rack.
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10
VARIATIONS:.
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CHOCOLATE CHUNK COOKIES: prepare dough as directed above, substituting 8oz.
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coarsely chopped semi-sweet chocolate for chocolate chips.
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Drop dough by Tablespoonfuls 3-inches apart onto ungreased cookie sheets.
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Bake at 375 for 9-12 minutes or until light golden brown.
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immediately remove from cookie sheets.
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16
FESTIVE KID-SIZED COOKIES: Prepare dough as directed above omitting 1/2 cup sugar, semi-sweet chocolate chips and chopped nuts.
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Increase vanilla to 2 tablespoons Stir in 1 cup red and green candy-coated chocolate pieces and 1/2 cup shelled sunflower seeds into prepared dough.
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Cover with plastic wrap and refrigerate if necessary for easier handling.
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Shape into 2-inch balls.
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Place 4-inches apart on ungreased cookie sheets.
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Press an additional 1/2 cup candy-coated pieces into balls to decorate tops of cookies.
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Bake at 350F for 15-20 minutes or until light golden brown, Cool 2 minutes.
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Remove from cookie sheets.
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24
PEANUT BUTTER CUP COOKIES: Prepare dough as directed above, substituting 4 packages (51g) milk chocolate-covered peanut butter cups, cut into 1/4-1/2 inch pieces, for chocolate chips.
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Substitute 1/2 cup chopped peanuts for walnuts.
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Bake as directed above.
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CHOCOLATE-DRIZZLED CHOCOLATE CHIP COOKIES: Prepare dough and bake as directed above.
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In small saucepan over low heat, melt an additional 1/2 cup semi-sweet chips with 1 tablespoons shortening, stirring constantly.
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Drizzle over cooled cookies.
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Allow to set before storing.
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31
CHOCOLATE-TOPPED COOKIE BARS: Prepared dough as directed above.
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Spread in ungreased 13x9-inch pan.
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Bake at 375F for 15-25 minutes or until light golden brown and center is set.
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Immediately sprinkle an additional 6oz package (1 cup) semi-sweet chocolate chips over top of bars.
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Let stand 5 minutes.
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36
Spread softened chocolate chips evenly over surface.
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Cool completely.
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Cut into 36 bars.
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STREUSEL-TOPPED COOKIE BARS: Prepare dough as directed above.
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40
Spread in ungreased 13x9-inch pan.
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41
In small bowl, combine 1/4 cup firmly packed brown sugar, 1/4 cup chopped nuts, and 1/2 teaspoons cinnamon.
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42
With fork, cut in 1 tablespoons margarine until mixture is crumbly.
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Sprinkle crumb mixture evenly over dough in pan.
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44
Bake at 375F for 15-25 minutes or until light golden brown and center is set.
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45
Cool completely.
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46
Cut into 36 bars.
