2 c. Crisco butter flavor
2 c. brown sugar, firmly packed
2 c. white sugar
2 tsp. vanilla
4 med. eggs
3 c. flour, all-purpose unbleached
2 tsp. salt
2 tsp. baking soda
6 c. uncooked rolled oats
1 (12 oz.) pkg. butterscotch chips
1 1/2 c. chopped pecans
3/4 c. grated coconut

Cream butter, brown sugar and white sugar until fluffy. Stir in vanilla. Add eggs, 1 at a time, beating after each addition. In a separate bowl, mix salt, flour and soda, then add to creamed mixture. Add remaining ingredients and mix well. Line cookie sheet with aluminum foil.

Drop mixture onto greased foil by tablespoons, about 1 inch apart. Bake at 350 degrees about 9 1/2 minutes. DO NOT OVERBAKE. Makes 100 (2 inch) cookies. These freeze well.