Ingredients:
- 1/2 cup (one stick) unsalted butter
- 1/2 cup vegetable shortening (like Crisco)
- 1 egg
- 1 cup firmly packed dark brown sugar
- 1 cup sugar
- 1 tsp. vanilla extract
- 1-3/4 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup oats
- 1 cup unsweetened coconut (yes, use that icky flaked sugary stuff in the bag if you must, but the real thing is better.)
- 1 cup chopped nuts (I like pecans, but almonds or walnuts would work, too.)
Instructions:
- Preheat oven to 400 degrees F.
- Cream together butter, shortening, and both sugars. Beat in egg and vanilla.
- Add dry ingredients to wet, and blend together.
- Add oats, coconut, and nuts.
- Let mixture stand for 20 minutes.
- Drop teaspoonfuls of dough onto ungreased cookie sheet.
- Bake for 8-10 minutes, or until golden brown.
NOTE: These cookies are pretty fragile when you first take them out of the oven. Be very careful when laying them out to cool -- you might want to give it a few seconds before lifting them with the spatula.