Farm Journal'S Oatmeal Coconut Crisp Cookies

• 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!)

1. Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
2. In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
3. Add the vanilla and then eggs, one at a time, beating after each egg addition.
4. In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
5. By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
6. Stir in, by hand, the rolled oats and coconut; mix well.
7. 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).
8. Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
9. Remove cookies from baking sheet and cool on wire racks.

butter, light brown sugar, sugar, vanilla, eggs, allpurpose, salt, baking soda, quickcooking, flaked coconut

Taken from www.food.com/recipe/farm-journals-oatmeal-coconut-crisp-cookies-413144 (may not work)