Mix shortening and sugars add eggs and vanilla. Mix flour and spices then add to sugar mixture add in oatmeal and coconut. 350 degrees for 10 minutes. These will be a flat chewy cookie.
Cream butter; add brown sugar and sugar.
Cream well.
Add egg, vanilla and milk; beat well.
Sift together flour, baking soda, powder and salt.
Add and beat in.
Add oatmeal and coconut. Stir in.
Drop cookies 2 inches apart on a well-greased cookie sheet and bake 10 to 12 minutes.
Makes 3 dozen 2-inch cookies.
Cream together sugar, butter, brown sugar and egg.
Add flour, oatmeal, wheat germ, coconut, baking powder, and baking soda and mix well.
Add raisins or chocolate chips.
Drop dough by the tsp full onto lightly greased cookie sheet.
Flatten with a floured fork.
Bake at 350 degrees for 12 to 15 minutes.
Heat oven to 375\u00b0.
Beat together butter and sugars until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking soda, salt and spices; add to butter mixture, mixing well.
Stir in oats, coconut and chips.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies.
Cool on wire rack.
Makes 4 1/2 dozen.
Mix butter, shortening, brown sugar, sugar, eggs and vanilla until creamy.
Sift together flour, baking soda, baking powder and salt.
Add to creamed mixture.
Add oatmeal and coconut.
Mix well.
Roll into small balls.
Roll in sugar and bake on greased cookie sheet at 350\u00b0 for 10 minutes.
Don't overbake!
Blend first six ingredients.
Mix in flour, soda and salt.
Add oatmeal and coconut.
Bake in preheated 400\u00b0 oven for 6 to 10 minutes (10 minutes are best).
Cream shortening well.
Add vanilla and sugar; cream well. Add eggs and mix.
Sift salt, soda, baking powder and flour; combine this with coconut and oatmeal.
Mix thoroughly.
Add this to creamed mixture; mix well.
Drop by teaspoon (size of walnut) onto cookie sheet.
Bake at 350\u00b0 until golden brown and until center has just fallen, 15 minutes.
Mix as for regular cookies.
Bake in a 350\u00b0 oven until brown. Makes about 3 to 4 dozen.
Cream shortening and sugar.
Mix rest of ingredients in and drop cookies on cookie sheets.
Bake at 350\u00b0 for 10 to 12 minutes.
Mix all; add pecans and coconut last.
Make little balls and place on greased pan.
Press balls and sprinkle with little sugar. Bake at 350\u00b0 for 12 to 14 minutes.
Makes 8 1/2 to 9 dozen.
Sift together the flour, baking powder, soda and salt.
Cream together the butter, brown sugar and egg; add the oatmeal, coconut and pecans.
Add the flour mixture (a little at a time).
Chill. Roll 1 teaspoon dough into balls.
Roll balls in crushed Rice Krispies or cornflakes (about 1 cup).
Flatten with bottom of glass.
Bake at 350\u00b0 for 8 to 10 minutes.
ats, crispy rice cereal, and coconut into the dough; mixing just
ats and coconut, and stir until well combined.
Drop cookies, 1
Combine sugar and butter in a medium saucepan and heat, stirring until blended.
Stir in cocoa and milk.
Bring to a boil and cook 5 minutes, stirring.
Remove pan from heat and stir in vanilla.
Let mixture cool 5 minutes.
Blend in oats, salt, chopped nuts and flaked coconut.
Drop by teaspoonful onto waxed paper and sprinkle with powdered sugar.
Preaheat oven to 375 degrees farenheit.
Mix together shortening, margarine, sugar, brown sugar, eggs and vanilla.
In a separate bowl, combine flour, soda, baking powder, oatmeal, coconut.
Add two mixtures together and mix.
Mix in nuts and raisins.
Place dough balls on un-greased cookie sheet (air bake sheet works well).
Pat down dough balls to make them about 1/3 as tall as when balls.
Bake for 10-12 minutes.
In large mixing bowl, cream butter, sugar, and eggs. Add vanilla.
In medium bowl, mix flour, baking powder, baking soda, and salt.
Add the dry to the wet and mix well.
Add oatmeal, coconut, and raisins and mix by hand.
Drop by one inch rounds onto cookie sheets.
Bake 375 degrees for 9-12 minutes.
Cream sugar and shortening.
Add eggs and vanilla.
Beat in thoroughly.
Stir in salt, flour, soda, oats and coconut until well blended.
Drop by spoonfuls on lightly greased cookie sheet.
Bake 10 minutes at 350\u00b0.
Makes about 3 1/2 dozen.
Sift together flour, sugar, baking powder, soda and salt.
Add brown sugar to softened, warm shortening.
Beat in eggs and vanilla.
Beat well.
Add flour mixture.
Stir in oats, pecans and coconut.
Roll dough in small balls and dip in sugar.
Bake on ungreased cookie sheet at 350\u00b0 for 10 to 12 minutes or until soft to the touch.
In a large mixing bowl, combine sugar and shortening.
Beat at medium speed until light and fluffy.
Beat in egg and vanilla. Stir in oats, coconut, raisins and milk.
In small mixing bowl, sift together flour, cinnamon, baking powder and baking soda. Stir in oat mixture.
Drop mixture by spoonfuls onto greased baking sheet.
Bake at 350\u00b0 for 15 to 17 minutes or until golden brown; let cool.
Beat shortening, sugars, eggs, butter, water and vanilla until creamy.
Sift salt and baking soda with flour.
Add to creamed mixture, blending well.
Add nuts, coconut, chopped raisins (optional) and oats.
Blend well.
Drop by teaspoonfuls onto greased cookie sheets.
Bake in a preheated 350\u00b0 oven for 12 to 15 minutes.
Store in airtight container.