Yield: 3 dozen
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| ½ cup | Oats; quick cooking (raw) |
| ½ cup | Sugar |
| ¾ cup | Coconut |
| ¾ cup | Walnuts; chopped |
| ¼ cup | Flour |
| ¼ cup | Brown sugar |
| ¾ cup | Butter; softened |
| ½ teaspoon | Baking soda |
| 2 tablespoons | Butter; softened |
| ½ teaspoon | Cinnamon |
| 10 ounces | Strawberry preserves |
CRUST
TOPPING
Preheat oven to 350. For crust, in large mixer bowl, combine all crust ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes. Press crust mixture into bottom of 13 x 9 pan. Bake for 18 to 22 minutes, or until edges are lightly browned. For topping, in same mixer bowl, combine coconut, nuts, flour, brown sugar, butter and cinnamon. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes. Spread preserves to ¼" of edges of hot crust. Sprinkle topping mixture over preserves.
Continue baking 18 to 22 minutes. Cool completely in pan on wire rack. Source: Favorite Brand Name Cookie Collection Submitted By MEG ANTCZAK On 04-08-95