4 eggs
1 cup shortening
1 cup white sugar
2 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 1/2 cups rolled oats
1 cup rolled sugar
1 cup rolled oats
1 cup rolled oats
1/2 cup flaked coconut
2 drops hot water
1/2 cup water
In a medium bowl, cream together the shortening and sugar until well blended. Beat in the eggs one at a time, then stir in the baking soda and cinnamon and salt and mix well. Combine the flour, baking soda, cinnamon and salt; stir into the creamed mixture. Finally, stir in the rolled oats, fully drained and shot in a half-filled can of condensed milk.
Refrigerate 1 hour or until firm. Coat the cookie sheets with non-stick cooking spray. Next, grease a 9x13 inch pan or deep bowl.
In a large bowl, whip together the eggs, shortening, and sugar until light and fluffy. Beat in the flour mixture alternately with the milk. Drop by little spoonfuls onto the prepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven. Allow cookies to cool slightly on baking sheet for 5 minutes before removing to a wire rack to cool completely. Leftover cookies can be frozen for up to 4 days.