For 26 cookies:

1 (8 oz.) pkg. butter, softened
1 (8 oz.) pkg. granulated sugar
1 (8 oz.) pkg light brown sugar, firmly packed
1 tbsp. milk
2 eggs, beaten
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. rolled oats, quick cooking
1 c. sweetened flaked coconut
2 c. Rice Krispies

For 52 cookies:

1 lb. butter, softened
1 lb. granulated sugar
1 lb. light brown sugar, firmly packed
2 tbsp. milk
4 eggs, beaten
2 tsp. vanilla
1 qt. all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 qt. rolled oats, quick cooking
2 c. sweetened flaked coconut
1 qt. Rice Krispies

For 104 cookies:

2 lb. butter, softened
2 lb. granulated sugar
2 lb. light brown sugar, firmly packed
4 tbsp. milk
8 eggs, beaten
4 tsp. vanilla
2 qts. all-purpose flour
2 tsp. baking powder
4 tsp. baking soda
2 tsp. salt
2 qts. rolled oats, quick cooking
1 qt. sweetened flaked coconut
2 qts. Rice Krispies

In mixing bowl, cream butter at speed 2. Add sugars gradually and beat until creamy, approximately 5 minutes.

Add milk, eggs and vanilla. Blend on speed 1.

Using a slotted spoon, stir together flour, baking powder, baking soda and salt. On speed 1, slowly add the dry ingredients to the creamed mixture and blend well. Add rolled oats, coconut and Rice Krispies; mix well.

Drop dough onto ungreased baking sheets about 3 inches apart with a number 30 dipper or estimate 2 tablespoons dough per cookie.

Bake at 350 degrees for 10 to 12 minutes until set but not hard. To check, touch lightly. Cookies should spring back slightly. Remove cookies from pan immediately and cool on a wire rack.