Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Old fashioned oats |
| 1½ cup | Flour |
| 1½ teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1 cup | Butter; softened |
| 1 cup | Brown sugar |
| ½ cup | Granulated sugar |
| 2 larges | Eggs |
| 2 teaspoons | Vanilla |
| 7 ounces | Shredded coconut |
| 6 ounces | Chocolate covered raisins |
Heat oven to 350^. Grease large cookie sheet. Combine oats, flour, baking soda and salt in bowl. Set aside. Beat butter and sugars in large mixer bowl at high speed until light and fluffy. Beat in eggs and vanilla. With mixer at low speed, beat in dry ingredients. Stir in coconut and raisins.
Using ¼ c. measure, scoop dough onto prepared baking sheet, placing scoops 3" apart. Bake 15-18 minutes until golden. Cool cookies on wire racks. Repeat with remaining dough.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Oct 20, 1998, converted by MM_Buster v2.0l.