1/2 cup shortening (Crisco)
1/2 cup (1 stick) butter
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) jar red maraschino cherries, drained and chopped
1/2 cup coconut flakes
2 cups quick-cooking rolled oats

Combine shortening, butter and sugars; beat until light and fluffy. Beat in eggs and vanilla. Sift together flour, baking powder, baking soda and salt. Gradually add cherries, coconut flakes, oats and sifted dry ingredients to creamed mixture. Chill one hour in refrigerator.

Drop by tablespoons onto ungreased baking sheets. Bake in a 375°F oven for 10 to 12 minutes or until golden brown. After one minute, remove cookies to racks and cool.

Submitted by: Tara Faulkner