1 cup butter (no substitutes), softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flaked coconut
1 cup English toffee bits or almond brickle chips
1 cup chopped cashews, toasted

In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition, Beat in vanilla. Combine flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in the remaining ingredients. Cover and refrigerate for 6 hours or until easy to handle. Drop by rounded tablespoonfuls 3-inches apart onto ungreased baking sheets.

Bake at 350F for 12-14 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Yield: about 5 dozen.

Submitted by: Thelma Wright