- 1 cup of shortening
- 1 cup of sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla extract
- 2 cup of flour
- 2 cup of old-fashioned oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cup of sweet coconut, flaked
- 1 cup of walnuts
Preheat oven to 350F degrees.
Blend shortening and both sugars with a mixer on low-speed until creamed.
Add eggs one at a time, blending well after each egg.
Beat in the vanilla.
In a separate bowl, combine the dry ingredients: flour, oats, baking powder, baking soda and salt. Toss to mix well.
Slowly add the dry mix into the creamed blend until completely moistened.
Fold in the coconut and the walnuts.
Coat a cookie sheet with non-stick cooking spray.
Drop rounded spoonfuls onto the prepared sheet about 3 inches apart.
Bake 12 minutes or until the cookies turn a golden brown.
Let cookies cool on the cookie sheet for 2 minutes before placing on a wire rack.
Makes 5 dozen cookies.