Coconut Oatmeal Cookies

1/2 cup butter, salted

1/2 cup Crisco

1 teaspoon vanilla

1 cup sugar

1 cup brown sugar

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 1/2 cups all-purpose flour

2 cups old fashioned oats

1 1/2 cups sweetened coconut flakes

Directions

Preheat oven 350 degrees F.

1. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs.

2. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut.

3. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.

Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand.

*I found this recipe on Pinterest and it came from http://athriftymom.com/coconut-oatmeal-cookies-money-saving-recipe/

These are a favorite at our house!  

Pineapple Cookies

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 small cans crushed pineapple
1 tsp. vanilla
4 cups sifted flour
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt

Combine shortening, sugars and eggs; cream together until fluffy and well blended.Stir in pineapple, then sifted dry ingredients and vanilla. Drop from teaspoon on to greased cookie sheet. Bake at 350 degrees for 10 to 15 minutes until barely brown and soft.

Mrs. Field's Chocolate Chip Cookies

1 1/2 cup sugar
2 cups brown sugar
4 cubes butter
3 eggs
2 tsp. vanilla
6 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups chocolate chips

Cream together sugars, butter, eggs and vanilla until fluffy. Add flour, salt, and baking soda and beat for 5 minutes. Add the chocolate chips and stir. Bake for 8-10 minutes at 350 degrees.

Variations:
Can add 2 cups of nuts with the chips or 1 1/2 cup oats and 2 cups nuts, or 3 cups raisins and 2 cups nuts.

Grandma Stillman's Oatmeal Raisin Cookies

2 cups raisins
2/3 cup water

Boil and reserve 2/3 cup liquid

1/2 cup shortening
1 cup sugar
2 eggs

Cream shortening and sugar together and add eggs, mix well

1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup nuts, chopped (optional)
1 cup oats
1 tsp. vanilla

Sift all dry ingredients together and add to egg mixture; stir just to mix throughout. Add raisins, nuts and liquid from boiling raisins along with oats and vanilla, mixing gently. Don't over-stir. Bake at 350 degrees for 10-15 minutes.

Laura Bush's Cowboy Cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.