1 c. shortening
3/4 c. sugar
3/4 c. firmly packed brown sugar
3 eggs
1 tsp. vanilla
2 1/2 c. Pillsbury's Best All Purpose, Unbleached or Self Rising Flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. flaked coconut
1/2 c. rolled oats
1/2 c. chopped walnuts
2 (6 oz.) pkgs. white baking bar, cut into 1/4" to 1/2" chunks

Heat oven to 350 degrees. In large bowl, beat shortening, sugar and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla; blend well. Lightly spoon flour into measuring cup; level off.

In small bowl, combine flour, baking powder, baking soda and salt. Stir into sugar mixture; mix well. Stir in remaining ingredients. Drop by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

TIPS: If using self rising flour, omit baking powder, baking soda and salt.

1 (10 oz.) package white baking pieces or 12 ounce package vanilla milk chips can be substituted for 2 (6 oz.) packages white baking bar. Do not substitute almond bark or vanilla flavored candy coating.

HIGH ALTITUDE: Above 3500 feet. Decrease baking powder to 1/2 teaspoon. Decrease baking soda to 1/2 teaspoon. Bake at 375 degrees for 8 to 12 minutes.