Title: Coconut Oatmeal Cookies
Categories: Cookies
Yield: 72 cookies
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
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
