Ingredients
| 2 cups | brown sugar | | 2 cups | granulated sugar | | 3/4 cup | butter, softened | | 1 cup | Crisco shortening | | 4 | eggs | | 2 tsp. | vanilla | | 3 cups | all-purpose flour | | 2 tsp. | salt | | 2 tsp. | baking soda | | 3 cups | uncooked oats | | 2 cups | coconut | | 2 cups | raisins | | 1 cup | chocolate chips | | 1 cup | chopped nuts |
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Instructions
Cream the sugars, butter and shortening together. Beat in eggs andvanilla. 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-inches apart. Bake in preheated 350°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.
Author's Comments
For best results, form dough into rolls, wrap in waxed paper and chill until firm. Slice and bake as above. Well, 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 1/2 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).
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