1/2 Stick unsalted butter;
-softened (1/4 cup)
1/4 c Vegetable shortening
1/2 c Firmly packed light brown
-sugar
1 lg Egg
1/2 ts Baking soda dissolved in 1
-tablespoon
; warm water
1/2 c Plus 2 tablespoons
-all-purpose flour
1/2 ts Salt
1/2 ts Vanilla
1 1/2 c Old-fashioned rolled oats
1/2 c Sweetened flaked coconut
A; (6-ounce) package
; semisweet chocolate
; chips
1/3 c Roasted peanuts
1/2 c Raisins
In a bowl cream the butter and the shortening with the sugars and beat in
the egg, the baking soda mixture, the flour, the salt, and the vanilla.
Stir in the oats, the coconut, the chocolate chips, the peanuts, and the
raisins. Drop rounded tablespoons of the dough about 4 inches apart onto
greased baking sheets and with a fork flatten and spread each mound into a
round, about 3 inches in diameter. Bake the cookies in batches in the
middle of a preheated 375F. oven for 8 to 10 minutes, or until they are
golden, transfer them with a metal spatula to racks, and let them cool.
Makes about 30 cookies.
Yields
1 servings
