2 c. butter
2 c. brown sugar
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 together butter and sugars until fluffy. Stir in vanilla; then eggs; one at a time, beating after each addition. Sift together flour, salt and baking soda. Add to creamed mixture. Stir in rolled oats and coconut. Drop by teaspoonfuls about 2 inches apart onto well greased baking sheet. Bake in moderate oven (350 degrees) 10-15 minutes. Cool cookies on racks. Makes 14 dozen. Will keep tightly covered in refrigerator for several days. May substitute raisins or nuts for coconut. Cookies freeze well.