Coconut oatmeal cookies

72 cookies

Ingredients

Quantity Ingredient
2 cups Quick oats
⅔ cup Shredded coconut
1 cup C and H Brown Sugar; packed
½ cup Butter or margarine
½ cup Shortening
2 Eggs
1½ teaspoon Vanilla
1½ cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt

Directions

Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream together sugar, butter, and shortening. Beat in eggs, one at a time. Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and mix into batter. Mix well. Form into rolls about 1-½ inches in diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice ¼-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8 minutes. Cool on rack. Makes about 6 dozen cookies.

Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Submitted By KAREN MINTZIAS On 12-05-94

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