Rice Krispy Chocolate Chip Cookies

1 1/2 butter flavor CRISCO Sticks or 1 1/2 cups Butter flavor Crisco all vegetable shortening (I actually use 1 and 1/2 sticks of butter because I don't buy CRISCO)
2 C firmly packed brown sugar2 eggs
1 tablespoon vanilla extract
2 C all purpose flour1 teaspoon baking soda
1/2 teaspoon salt
2 C Oats(Old Fashioned, uncooked)
2 C crisp rice cereal
1 C shredded coconut ( I don't put it in because I don't have it around maybe it would be good)
1 C chopped walnuts (I don't put in because I never know who is allergic, probably yummy if you like nuts which I do)
2 C (12-ounce Package) semi-sweet chocolate chips (I use milk chocolate)

Heat oven to 350 degrees. Combine Butter Flavor CRISCO, brown sugar, eggs, and vanilla in a large bowl. Beat on medium speed of electric mixer until well blended.Combine flour, baking soda, and salt. Add gradually to creamed mixture at low speed. Stir in oats, rice cereal, coconut, nuts, and chocolate chips with spoon. Drop heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 350 for 10 to 12 minutes or until lightly brown and just set in the center. Cool 1 minute on baking sheet before removing.