1 c shortening, softened

1 c packed brown sugar

1 c granulated sugar

2 lg eggs, beaten

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 1/2 c flour

3 c quick-cooking rolled oats

1/2 c sweetened shredded coconut

1/2 c walnut pieces

In a lg bowl, cream together the shortening and sugars. Then add the eggs and vanilla and mix.

In a separate bowl, sift together the baking soda, salt, and flour. Combine the dry ingredients with the sugar mixture. Stir in the oatmeal, coconut, and nuts. Mix well.

Divide the dough into thirds. On a lightly floured board or wax paper, roll each third into a log about 2″ in diameter and 10″-12″ long. Refrigerate uncovered for at least 2 hours or overnight.

When ready to bake, preheat the oven to 350 degrees. Slice the rolled dough logs into pieces about 3/4″ thick and bake on ungreased baking sheets until golden brown, about 14 minutes. Let cool on the pans for 1-2 minutes before removing to a cooling rack. Cool the cookies on a wire rack or a plate and then put into sealed containers..

makes 5 dozen cookies