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Coconut Oatmeal Cookies

Author/Submitted by:
Servings: 72
Categories: Cookies / Desserts

2  cups  Quick oats
2/3  cup  Shredded coconut
1  cup  C and H Brown Sugar, packed
1/2  cup  Butter or margarine
1/2  cup  Shortening
2    Eggs
1 1/2  teaspoons  Vanilla
1 1/2  cups  All-purpose flour
1  teaspoon  Baking soda
1  teaspoon  Salt

Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream together sugar, butter, and shortening. Beat in eggs, one at a time. Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and mix into batter. Mix well. Form into rolls about 1-1/2 inches in diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice 1/4-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8 minutes. Cool on rack. Makes about 6 dozen cookies. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias

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