Cook Time: 10 minutes
Ingredients:
- 1 1/2 cup all-purpose flour, sift before measuring
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup shortening
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 eggs, beaten
- 3 cups quick cooking rolled oats
- 1/2 cup chopped walnuts
- 1 1/2 cups flaked coconut
Preparation:
Sift flour with baking soda and salt Cream shortening and butter until light and fluffy, gradually adding sugars. Add eggs; beat well. Blend in sifted dry ingredients, then the rolled oats. Stir in nuts and coconut. Shape dough into 3 rolls, about 2 inches in diameter. Wrap each roll in waxed paper; refrigerate for at least 12 hours.Heat oven to 375°. Slice dough 1/8- to 1/4-inch thick and place on ungreased baking sheets. Bake for 10 minutes, or until done. Makes about 6 dozen oatmeal coconut cookies.
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