1/2 c. butter
1/2 c. Crisco
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 c. flour or more
1 tsp. baking soda
1 tsp. salt
3 c. quick cooking oatmeal
1/2 c. shredded coconut
1/2 c. chopped walnuts

Cream fats and sugars together until smooth and creamy. Add eggs and beat until smooth, sift flour, soda and salt together and add to first mixture. Then add oats, coconut and walnuts. Stir until well mixed Mold into two rolls and wrap in wax paper. Chill until firm. Cut in 1/4 inch slices with sharp knife and place 2 inches apart on lightly greased sheet. Bake 12 to 15 minutes in 375 degree oven. If well wrapped in wax paper the dough may be kept in the refrigerator for a week. Makes about 4 1/2 dozen cookies.