Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | Sugar |
| 1 cup | Firmly packed brown sugar |
| ⅓ cup | Butter or margarine; softened |
| ½ cup | Shortening |
| 2 \N | Eggs |
| ¼ cup | Milk |
| 1 teaspoon | Vanilla extract |
| 3 cups | Quick-cooking oats; uncooked |
| ½ cup | Shredded coconut |
| ½ cup | Finely chopped salted peanuts |
Combine flour, soda, and salt; stir well, and set aside. Combine sugar, butter, and shortening; cream well. Beat in eggs, milk and vanilla. Add the flour mixture, mixing well. Stir in oats, shredded coconut, and the peanuts. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 10 to 13 minutes or until lightly browned.
Yield: about 7 dozen.
NOTES : Submitted by Mrs. Donald C. Vanhoy, Salisbury, North Carolina Recipe by: Southern Living, 1980 Annual Recipes, May Posted to MC-Recipe Digest by NGavlak <NGavlak@...> on May 17, 1998