3/4 c Golden crisco shortening
1 1/4 c Firmly-packed brown sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
1 1/2 c Quick oats; uncooked
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 c Sweetened flake coconut
1 c Semi-sweet chocolate chips
1. Preheat oven to 375 F (190 C). Grease baking sheets
with shortening. Place sheets of foil on countertop for
cooling cookies.
2. Combine shortening, brown sugar, egg, milk and vanilla
in large bowl. Beat at medium speed of electric mixer until
well blended.
3. Combine oats, flour, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in
coconut and chocolate chips.
4. Drop by rounded measuring tablespoonfuls (15 mL) of
dough 2 inches (5 cm) apart onto baking sheet.
5. Bake one baking sheet at a time at 375 F (190 C) for 9
to 11 minutes, or until lightly browned. DO NOT OVER BAKE.
Cool 2 minutes on baking sheet. Remove cookies to foil to
cool completely.
