| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 72 | Cookies | |
INGREDIENTS
| 2 | c | Quick oats |
| 2/3 | c | Shredded coconut |
| 1 | c | C and H Brown Sugar; packed |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Shortening |
| 2 | Eggs | |
| 1 1/2 | ts | Vanilla |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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