2 cups butter, at room temperature (the recipe called for butter or margarine. I used Blue Bonnet Margarine)
2 cups light brown sugar, firmly packed down
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking rolled oats
1 1/2 cups flaked coconut (I used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!)
- Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
- In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
- Add the vanilla and then eggs, one at a time, beating after each egg addition.
- In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
- By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
- Stir in, by hand, the rolled oats and coconut; mix well.
- Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
- Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
- Remove cookies from baking sheet and cool on wire racks.