2 c Quick oats 2 Eggs
2/3 c Shredded coconut 1 1/2 ts Vanilla
1 c C and H Brown Sugar; packed 1 1/2 c All-purpose flour
1/2 c Butter or margarine 1 ts Baking soda
1/2 c Shortening 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
Yields
72 cookies