2 c Brown sugar; (light or dark)
2 c Granulated sugar
3/4 c Butter; softened
1 c Crisco shortening
4 Eggs
2 ts Vanilla
3 c All-purpose flour
2 ts Salt
2 ts Baking soda
3 c Uncooked oats
2 c Coconut
2 c Raisins
1 c Chocolate chips
1 c Chopped nuts
Cream the sugars, butter and shortening together. Beat in eggs and vanilla.
Combine flour, salt and soda; beat into first mixture. Add remaining
ingredients to mixture, combining well. Drop by heaping teaspoons onto
greased baking sheet, 2″ apart. Bake in preheated 350x F oven for about 8
minutes, or until cookies are nicely browned. Let cookies cool on baking
sheet for a minute before removing to cool on rack or paper towels. Store
in an airtight container. Makes 7 dozen cookiesx. For best results, form
dough into rolls, wrap in waxed paper and chill until firm. Slice and bake
as above.
xWell, the original recipe claims it makes 7 dozen. I have had it make
anywhere from almost 10 dozen to 17 dozen normal-sized cookies before,
depending on what ingredients were added or left out. It really works best
if the “additives” are decreased by about 1 cup, as the dough tends to get
too dry to hold together on occasion. Dropping 1/1 to 1 c. oats, or
deleting part of the coconut helps avoid the problem. Alternately, you
could probably add another egg or a little more butter (1/4 cup or less).
Yields
1 servings
