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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 24 |
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My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren. Ingredients:
1 cup butter-flavored shortening |
1 cup sugar |
1 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups quick-cooking oats |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup flaked coconut |
1 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.
2. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen.
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