Oatmeal Coconut Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or stick margarine, softened
1/2 cup shortening
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1 cup raisins, chopped nuts or semisweet chocolate chips (or coconut!) (optional)
Preheat oven to 375 F.
Beat all ingredients except oats, flour and raisins in a large bowl with an electric mixer on medium speed, or mix with a spoon; stir in oats, flour and raisins.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake 9 to 10 minutes or until light grown; immediately remove from cookie sheet to wire rack.
Pairs Well With
This is a recipe that I adapted from 'Betty Crocker's Big Red Cookbook'. The original recipe is actually called 'Oatmeal-Raisin Cookies', but I didn't have any raisins (or chopped nuts or semisweet chocolate chips), but I did have about a cup of flaked coconut, so I decided to use that instead.