Makes about 7 dozens
¾ cup shortening
1 ½ cup sugar
1/3 cup evaporated milk
2 cups rolled oats
1 ½ cup shredded coconut
1 cup chopped nuts
Instructions
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Sift dry ingredients together. Add dry ingredients alternately with evaporated milk. Add oats, coconut and nuts. Mix well. Chill at least 2 hours.
Drop dough rounded teaspoonfuls of dough to baking sheets.
Bake 350 F for 6-8 minutes or until golden brown. Cool.
Note: Dough will keep 8 days in the fridge or about 10 weeks in the freezer.
I like baking only a few dozen at a time. When I have company I scoop out some batter and serve fresh hot cookies. Watch the baking time when the batter comes from the freezer or the fridge.
Gil
Ingredients¾ cup shortening
1 ½ cup sugar
2 eggs
1 ½ tsp. vanilla
1 ¼ cup flour
1 tsp. baking soda
½ tsp. salt1/3 cup evaporated milk
2 cups rolled oats
1 ½ cup shredded coconut
1 cup chopped nuts
Instructions
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Sift dry ingredients together. Add dry ingredients alternately with evaporated milk. Add oats, coconut and nuts. Mix well. Chill at least 2 hours.
Drop dough rounded teaspoonfuls of dough to baking sheets.
Bake 350 F for 6-8 minutes or until golden brown. Cool.
Note: Dough will keep 8 days in the fridge or about 10 weeks in the freezer.
I like baking only a few dozen at a time. When I have company I scoop out some batter and serve fresh hot cookies. Watch the baking time when the batter comes from the freezer or the fridge.
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