2 c. butter
2 c. brown sugar, firmly packed
2 c. white sugar
2 tsp. vanilla
4 eggs
3 c. sifted flour
2 tsp. salt
2 tsp. baking soda
6 c. quick cooking rolled oats
1 1/2 c. flaked coconut

Cream butter and sugar together until fluffy. Stir in vanilla; then add eggs, one at a time, beating after each addition. Add to creamed mixture. Stir in rolled oats and coconut. Make into 4 rolls. Refrigerate or freeze. When ready to bake, slice off dough. Bake in moderate oven (350 degrees) 10 to 15 minutes. Makes 14 dozen cookies.