| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Post2 |
48 |
servings |
INGREDIENTS
| 1/2 |
c |
Margarine – (1 stick); softened |
| 1/2 |
c |
Shortening |
| 1 |
c |
Light brown sugar; (packed) |
| 1 |
c |
Granulated sugar |
| 2 |
|
Eggs; well beaten |
| 1 |
ts |
Vanilla |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
c |
Quick-cooking rolled oats; uncooked |
| 2 |
c |
Shredded coconut |
| 8 |
oz |
Chopped pecans |
| 24 |
oz |
Semisweet chocolate chips |
INSTRUCTIONS
Preheat oven to 350 degrees. With an electric mixer, beat margarine,
shortening, brown sugar and granulated sugar until creamy and smooth. Add
eggs and vanilla; beat well. Sift together flour, baking soda and salt; add
to dough, mixing well. Stir in oats, coconut, pecans and chocolate chips.
Stir until well mixed. Drop dough by well-rounded tablespoons onto
ungreased cookie sheets, allowing space for cookies to spread. Bake for 12
to 15 minutes or until light brown around the edges and still soft in the
middle. Do not over bake. Transfer to rack to cool. Yields about 4 dozen (2
1/2-inch) cookies.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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