| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | All newly t, Cookies | 60 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 1/2 | c | Shortening |
| 3/4 | c | Sugar |
| 3/4 | c | Packed brown sugar |
| 2 | Eggs | |
| 2 | ts | Vanilla extract |
| 2 | c | All purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1 1/2 | c | Quick cooking oats |
| 1 1/2 | c | Flaked coconut; toasted |
| 3/4 | c | Chopped walnuts; toasted |
INSTRUCTIONS
In a mixing bowl, cream butter, shortening, and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and aslat; gradually add to creamed mixture. Fold in oats, coconut and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack. Yield about 5 dozen. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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