1 c  Butter Flavor Crisco
1 c  Firmly packed brown sugar
2/3 c  Granulated sugar
2    Eggs
1/4 c  Milk
1 tb Vanilla
1    4 serving size Vanilla
Flavor instant pudding
1 3/4 c  Whole wheat flour
1/2 c  Quick Quaker oats, uncooked
1/2 c  Flaked coconut
1 ts Baking soda
1/2 ts Salt
1 c  Quaker Oats (quick or
Old fashioned, uncooked)
1 c  Hersheys semi-sweet choc
Chips
1/2 c  Hersheys mini chips semi-
Sweet chocolate
1 c  Chopped pecans

1. Heat oven to 325F. 2. Combine Butter Flavor Crisco, brown sugar and
granulated sugar in
large bowl. Beat at low speed of electric mixer until well blended.
Add, one at a time, eggs, milk, and vanilla. Mix well after each
addition. Beat in pudding mix just until blended. Add flour, 1/2
cup quick oats, coconut, baking soda, and salt. Mix until blended.
Stir in 1 cup oats, regular and mini chocolate chips, butterscotch
chips and nuts with spoon. Drop by rounded teaspoonfuls onto
ungreased baking sheet. 3. Bake at 325F for 7 to 9 minutes or until
golden brown around edges
and slightly moist in center. Cool 3 to 5 minutes before removing
to paper towels. Substitute regular semi-sweet chips for mini chips, if
desired.