| 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
A Message from our Provider:
“Don’t confuse God’s patience with his final response”