1 c. Crisco shortening
1 c. dark brown sugar
1 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/4 c. all-purpose flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3 c. Quaker quick cooking oats
1/2 c. coconut flakes
1 c. chocolate chips

Cream shortening and sugars. Add eggs one at a time and beat thoroughly. Add vanilla. Sift flour with baking soda, salt and cinnamon 3 times. Add to creamed mixture and mix thoroughly. Fold in oatmeal, coconut flakes and chocolate chips.

Drop by tablespoons about the size of a large walnut, onto ungreased baking sheets. Bake at 375°F for 20 to 25 minutes or until a good brown color, as this produces a more crisp cookie. Cool about 2 minutes before removing from the baking sheets.

Makes 36 (1-inch) cookies.

Submitted by: Leslie Van Etten