1 c. butter
1 c. shortening
1 box brown sugar
2 c. oats
1 (6 oz.) pkg. chocolate chips
2 c. sugar
4 eggs
2 tsp. vanilla
4 c. plain flour
2 tsp. baking soda
1 c. pecans
1 c. coconut
2 tsp. baking powder
2 c. Rice Krispies

Cream butter and shortening; mix in brown sugar, eggs, sugar and vanilla. Sift and mix in the flour, baking powder and baking soda. Mix in oats, chocolate chips, pecans, Rice Krispies and coconut. Use 1/4 measuring cup per cookie (or ice cream scoop). Put on an ungreased cookie sheet, 6 to a sheet. Cook 12 minutes at 350°F or until light brown. Let cool 5 minutes before removing from sheet. Rinse the cookie sheet in cold water after each cooking.

Makes 30 to 40 cookies.