1 c. firmly packed brown sugar
1 c. granulated sugar
1/2 c. solid vegetable shortening
1/2 c. butter
2 eggs
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 c. flaked coconut
2 c. salted Spanish peanuts
1/2 c. corn flakes
1 c. quick cooking oatmeal

Cream sugars, shortening and butter. Beat in eggs. In separate bowl sift together flour, baking powder and baking soda; add to creamed mixture. Add vanilla, coconut, peanuts, corn flakes and oats; mix well. Let stand 15 minutes. Drop by teaspoonfuls onto ungreased cookie sheets. Bake in preheated 400 degree oven for 7-9 minutes. Makes 6 dozen.