Oatmeal Coconut Crisps

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup butter-flavored shortening
3/4 cup light brown sugar
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups rolled oats
1-1/2 cups raisins
3/4 cup shredded coconut

Preheat oven to 350 F. Mix flour, baking soda, baking powder and salt in a small bowl; set aside. Beat butter, shortening, brown sugar and sugar in a large bowl with an electric mixer until light and fluffy. Add vanilla and eggs to butter mixture; beat until smooth, about 1 minute. Add flour mixture; beat until blended, about 1 minute. Stir oats, raisins and coconut into batter. Drop dough by rounded teaspoonfuls. 2 inches apart onto 3 nonstick baking sheets. Flatten cookies slightly with a fork or the bottom of a glass dipped in additional sugar. Bake until lightly browned and crisp, about 10 minutes. Cool; remove to wire racks to cool completely.

Note: Submitted by Sharona Nicole Underwood

Servings: 36

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