1/2 cup shortening or butter
1 1/4 cups sugar
2 tablespoon dark rum or butterscotch schnapps
2 eggs
1/3 cup honey
1 teaspoon baking soda
1 teaspoon salt
3 cups quick cooking oats
1 cup coconut
1/2 cup dried cranberries or raisins (optional)
1/2 cup chopped nuts (optional)

Preheat oven to 375°F.

Soak the cranberries or raisins in Butterscotch Schnaps or Dark Rum. Cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the honey.

In a separate bowl, whisk together the baking soda, salt, and oats. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the coconut, dried cranberries or raisins and nuts (including the liquid they soaked in). Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake at 375°F for 10-12 minutes, or until light golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Submitted by: CM