2 c. brown sugar
2 c. granulated sugar
3/4 c. butter, softened
1 c. vegetable shortening
4 eggs
2 tsp. vanilla
3 c. all-purpose flour
2 tsp. salt
2 tsp. baking soda
3 c. uncooked oats
2 c. coconut
1 c. raisins
1 c. chocolate chips
1 c. chopped nuts

Cream together the sugars, butter and shortening. Beat in the eggs and vanilla. Combine flour, salt and soda and beat into first mixture. Add remaining ingredients and knead into first mixture. Drop by heaping teaspoons, 2 inches apart, on greased baking sheet. Bake in 350 degree preheated oven 8 minutes or until cookies are golden brown. Let cookies cool on baking sheet 1 minute before removing to rack to cool. Store in airtight container. Makes 7 dozen cookies. (Works well to cut recipe in half, if desired).

Note: Dough can be shaped into rolls, wrapped tightly in wax paper and stored in refrigerator for up to 1 week. Slice and bake as above.