• Servings: 5 dozen
• 2 cup quick-cooking rolled oats
• 2 cups flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cup firmly packed brown sugar
• 1 cup shortening
• 2 eggs
• 2 tablespoons grated orange rind
• 3 tablespoons frozen orange juice concentrate, thawed
• 1 cup chopped nuts
• 1/3 cup coconut

1. Heat over to 350 degree oven. Grease cookie sheets.
3. In large bowl, combine brown sugar, shortening, orange juice, orange peel and eggs. Mix well.
5. Add flour, baking soda and salt; mix well. By hand, stir in oats, nuts and coconut.
7. Drop the cookie dough by teaspoonfuls onto lightly greased cookie sheets.
9. Bake at 350 degrees for 10-12 minutes until golden brown.
11. Cool on the cookie sheet for 1 minute, then remove the cookies to wire racks to finish cooling.

Cookie Exchange Entry ~ Diane Schaeffler ~ Pillsbury Bake-off Winner