Ingredients:
2 cups brown sugar, firmly packed
2 cups white sugar
3/4 cup margarine, softened
1 cup Crisco shortening
4 large eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons salt
2 teaspoons baking soda
3 cups rolled oats, one-minute style
1 (10 ounce) bags coconut
1 (12 ounce) packages semi-sweet chocolate chips
1 (10 ounce) packages pecans, cookie pieces
Directions:
Preheat oven to 350F.
In a large mixing bowl, cream together sugars, margarine, and Crisco; beat in eggs and vanilla.
In another bowl, whisk together flour, salt, and baking soda.
Beat dry mixture into wet ingredients.
Fold in all other ingredients.
Form golf ball size clumps into cookies about the size of a silver dollar, or use a heaped cookie scoop, then press the tops flat.
They will be about 1/2-inch thick.
Space in staggered rows with about two inches between cookies.
Bake on parchment-lined cookie sheets for 8-16 minutes.
Servings: 48
Time preparation: 10 min.
Time total: 26 min.