1 1/2 cups quick cooking oats
2 tablespoons butter, softened
1 cup packed brown sugar
1 cup packed light brown sugar
1 cup packed light brown sugar
1 cup butter or margarine
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 cup flaked coconut
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Mix together the shortening, brown sugar, light brown sugar, and light brown sugar; set aside to cool.
In a large bowl, cream together the butter, 1 cup brown sugar, light brown sugar, light brown sugar, and mixture of the flour, baking powder, coconut, 1/2 cup oats, 1 cup butter, and 2 cups oats. Stir in the eggs one at a time, mixing well after each addition. Stir in the vanilla and oat mixture. Finally, stir in the flour mixture and coconut. Drop cookie dough by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks. Store cookies in an airtight container.
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