Murphy, Sam & Jody
1/4 cup Crisco® All-Vegetable Shortening
1/4 cup butter, softened
2/3 cup sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup Jif® Extra Crunchy Peanut Butter
2 large eggs
1/4 cup water
1/2 cup Pillsbury BEST All Purpose Flour
2 teaspoons baking soda
1/2 teaspoon salt
4 cups quick rolled oats
1 cup semi-sweet chocolate chips
1 cup candy coated chocolate pieces
1 cup flaked coconut
HEAT oven to 350ºF. Beat shortening, butter, sugar, brown sugar and vanilla in large bowl with mixer on medium speed until light and fluffy. Add peanut butter, eggs and water; mix well.
COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips, candy coated chocolate pieces and coconut. Cover and chill 30 minutes.
DROP by heaping tablespoonfuls, 2 inches apart, onto baking sheets. Press to flatten. Bake 9 to 11 minutes or until edges are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
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