Coconut Oatmeal Cookiescookies 2 cup quick oats 2/3 cup shredded coconut 1 cup c and h brown sugar; packed 1/2 cup butter or margarine 1/2 cup shortening 2 eggs 1 1/2 teaspoon vanilla 1 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 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 1-1/2 inches in diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice 1/4-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 |
