Classic American cookies that are so popular that they have been enjoyed in households across the world for over half a century. I was introduced to them by my sister who’s recipes have made me giddy with joy. I baked a batch this evening and enjoyed them with a glass of cold milk. YUM!

Time:

• Prep time – 60 minutes
• Cook time – 12 minutes

Yield: 50 cookies

Ingredients:

• All purpose flour – 3 cups
• Shredded coconut – 1 cup
• Shortening – 1 cup
• Rolled oats – 2 cups
• Crisp Rice cereal – 2 cups
• Eggs – 2
• White sugar – 1 cup
• Brown sugar – 1 cup
  • It sticks together so pack tightly while measuring
• Baking soda – 1 tsp
• Vanilla extract – 1 tsp
• Baking powder – 1/2 tsp
• Salt – 1/2 tsp
• Unsalted butter (to grease baking sheets)

Method:

1. Preheat oven to 375 degrees Fahrenheit
2. Take a large mixing bowl, add the shortening. Use an electric mixer to whip the shortening. Add both the white and brown sugar gradually to the shortening until it is light and fluffy
3. Add the eggs and vanilla extract to the shortening mix. You should eventually have a fluffy mixture
4. In a separate large bowl, sift the flour, baking soda, baking powder and salt. Add these contents to the shortening mixture. Mix until well combined (use an electric mixer). You should have a thick cookie dough
5. Wear plastic gloves. Add the oatmeal, rice cereal and coconut to the cookie dough. Mix with your hands until all the ingredients are well combined
6. Grease two large baking sheets with unsalted butter
7. Take 1 tbsp of the combined cookie dough, roll into a ball, then flatten slightly. Place on the greased baking sheet
8. Repeat Step 7 until you have finished your cookie dough (ensure that you have kept space between each cookie on the baking sheet)
9. Bake in cookies in the oven for 12 minutes
10. Remove from oven. Let it cool for 5 minutes, then enjoy:)