a tale of three cookies: part 2

Here's the second recipe I tried. The raw dough tasted bad so I immediately wrote this one off as being a bad cookie. But I was wrong. After baking, the resulting cookies were only a bit thicker than my long, lost cookie recipe, were slightly crisp around the edges yet still soft in the middle. The only problem was that they needed a bit more salt and sugar.

1 C Crisco

1 C brown sugar

1 C sugar

2 eggs

1 tsp vanilla

1 1/2 C flour

1 tsp salt

1 tsp baking soda

3 C quick cook oats

1/2 C finely chopped pecans

1/4 C shredded coconut

1. Preheat oven to 350. In a stand mixer, cream shortening and both sugars. Add eggs and vanilla and mix.

2. In another bowl mix flour, salt and baking soda. Add to butter mixture and mix. Next add oats and coconut and mix again. Finally add the nuts and mix thoroughly.

3. Roll dough into a log wrapped with wax paper. Slice dough into 1/4-inch rounds. Bake on a parchment-lined baking sheet for about 10-12 minutes or until just golden brown.