1/2 stick (1/4 c.) unsalted butter, softened
1/4 c. vegetable shortening
1/2 c. light brown sugar, firmly packed
1/4 c. granulated sugar
1 lg. egg
1/2 tsp. baking soda, dissolved in 1 tbsp. warm water
1/2 c. plus 2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. vanilla
1 1/2 c. old fashioned rolled oats
1/2 c. sweetened flaked coconut
6 oz. pkg. semi-sweet chocolate chips
1/3 c. roasted peanuts
1/2 c. raisins

Line a cookie sheet with foil and grease and flour. In a bowl cream the butter and the shortening with the sugars and beat in the egg, and the baking soda mixture, the flour, salt and vanilla. Stir in the oats, coconut, chocolate chips, peanuts and raisins and combine the dough well. Spoon rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork dipped in cold water, flatten and spread each mound into a thin round, approximately 2 1/2 to 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375 degree oven for 6 to 8 minutes, or until they are golden. Let them stay in the pan until cool, then transfer them with a spatula to racks, or peel the foil off.