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
Yields
72 Cookies