A slice-and-bake refrigerator cookie featuring oatmeal, coconut and your choice of nuts.
Ingredients
1/2 cup solid vegetable shortening
1/2 cup margarine
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1/2 cup chopped nuts
1/2 cup flaked coconut
Directions
- In a large mixing bowl, beat shortening, margarine, and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, stir together flour, baking soda, and salt. Gradually stir flour mixture into shortening mixture. Stir in oatmeal, nuts and coconut. Divide dough in half. Shape in 2.5-inch diameter rolls, wrap in waxed paper and chill overnight. Preheat oven to 375 F. Slice 1/4 inch thick and place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden. Allow to cool for 1 minute on baking sheet then remove to wire rack to cool completely. Store in an airtight container at room temperature for up to 3 weeks.
Notes
- Reviewers, please help us out and note the yield. Thanks!