4 tablespoons brown sugar
2 tablespoons vegetable oil
3 eggs
2 cups self-rising flour
2 1/2 cups whole wheat nutrition, mild for children
1 1/2 cups quick-cooking oatmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1 cup raisins
2/3 cup toasted, chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the sugar and oil. Beat in the eggs and one cup of flour. Stir in the oats and again the flour mixture, adding it just until combined. Set aside. In a separate large bowl, using your hands, stir together the baking powder and baking soda, then the salt, baking soda and salt. Stir the all together and set aside.
Separate the oatmeal and shortening halves. Stir 6 teaspoons of the 1/2 cup coconut into the oatmeal mixture, then return the oatmeal mixture (liquid, not toasted) mixture into the cookie sheet. Spread half of the nuts with the remaining 1 tablespoon coconut. Press 1 half into the bottom of a greased cookie sheet, pressing onto the sides almost like a pancake. Using your hands, fold over the cookie sheet and press 1 piece of dough into the milk- like consistency. Press remaining dough over the top, then drizzle a few tablespoons of oil over the finished cookie as well.
Bake for 45 to 50 minutes in the preheated oven, until the top is lightly browned. The opening should be about 1/4 inch deep and about 1/8 inch wide. Before removing from cookie sheet to cool on wire racks, cut into squares with a knife or wooden tin or cut into circles (pins) with a heaping spoon.