Yield: 84 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Brown sugar (light or dark) |
| 2 cups | Granulated sugar |
| ¾ cup | Butter; softened |
| 1 cup | Crisco shortening |
| 4 | Eggs |
| 2 teaspoons | Vanilla |
| 3 cups | All-purpose flour |
| 2 teaspoons | Salt |
| 2 teaspoons | Baking soda |
| 3 cups | Uncooked oats |
| 2 cups | Coconut |
| 2 cups | Raisins (up to) |
| 2 cups | Chocolate chips |
| 1 cup | Chopped nuts |
Date: Tue, 11 Jun 1996 21:11:43 -0400 From: Linda Robinson <CatRescuer@...> Cream the sugars, butter and shortening together. Beat in eggs and vanilla. Combine flour, salt and soda; beat into first mixture. Add remaining ingredients to mixture, combining well. Drop by heaping teaspoons onto greased baking sheet, 2" apart. Bake in preheated 350x F oven for about 8 minutes, or until cookies are nicely browned. Let cookies cool on baking sheet for a minute before removing to cool on rack or paper towels.
Store in an airtight container. Makes 7 dozen cookiesx.
For best results, form dough into rolls, wrap in waxed paper and chill until firm. Slice and bake as above.
Well, the original recipe claims it makes 7 dozen. I have had it make anywhere from almost 10 dozen to 17 dozen normal-sized cookies before, depending on what ingredients were added or left out. It really works best if the "additives" are decreased by about 1 cup, as the dough tends to get too dry to hold together on occasion. Dropping 1/1 to 1 c. oats, or deleting part of the coconut helps avoid the problem. Alternately, you could probably add another egg or a little more butter (¼ cup or less).
EAT-L DIGEST 10 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .