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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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I found the recipe in our local newspaper. Ingredients:
1 cup butter |
1 cup solid shortening |
2 cups packed brown sugar |
2 cups granulated sugar |
4 large eggs |
2 teaspoons vanilla |
2 cups quick oats (uncooked) |
4 cups flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 cup coconut |
1 cup chopped pecans |
2 cups rice krispies |
6 ounces chocolate chips |
6 ounces butterscotch chips or 6 ounces milk chocolate chips or 6 ounces peanut butter |
Directions:
1. Preheat oven to 350°.
2. I a large mixing bowl, cream butter and shortening; add SUGARS, eggs and vanilla, mix well.
3. Stir in oats, flour, baking soda and baking powder; when well blended, stir in coconut, pecans, rice krispies, chocolate chips and chips of choice.
4. When batter is throughly mixed, measure 1/4 cup batter for each cookie on a large ungreased baking sheet.
5. Bake 10 to 12 minutes, or until edges are golden; for a crisper cookie bake 12 to 15 minutes; allow cookies to cool slightly on baking sheet before removing to a wire rack.
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