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Foodgeek: |
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Rating: |
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Servings: |
7 to 11 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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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Directions:
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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.
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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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