1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup coconut
3 cups oatmeal
2 cups flour
1 teaspoon soda (dissolved in 1 teaspoon water)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts or pecans
DIRECTIONS:
Cream sugars and shortening until light and fluffy. Beat in eggs and then add the rest of the ingredients. Mix well. Dissolving the soda in water ensures the soda is evenly distributed (many older recipes use this method).
Use a cookie scoop to make balls and place onto a greased cookie sheet or one lined with parchment. Use a fork to press lightly on each cookie, flattening them slightly. These are dense cookies and will not spread as much on their own.
Place in a preheated 350 F. oven for 12-15 minutes until the edges are crisp and the centers are still soft. Let cool on pan for 2-5 minutes then transfer to a rack to finish cooling.
1 cup white sugar
1 cup shortening
2 eggs
1 cup coconut
3 cups oatmeal
2 cups flour
1 teaspoon soda (dissolved in 1 teaspoon water)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts or pecans
DIRECTIONS:
Cream sugars and shortening until light and fluffy. Beat in eggs and then add the rest of the ingredients. Mix well. Dissolving the soda in water ensures the soda is evenly distributed (many older recipes use this method).
Use a cookie scoop to make balls and place onto a greased cookie sheet or one lined with parchment. Use a fork to press lightly on each cookie, flattening them slightly. These are dense cookies and will not spread as much on their own.
Place in a preheated 350 F. oven for 12-15 minutes until the edges are crisp and the centers are still soft. Let cool on pan for 2-5 minutes then transfer to a rack to finish cooling.
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