Coconut Oatmeal Cookies

Yields approx. 2 dozen Ingredients 1/2 cup butter, salted 1/2 cup Crisco 1 teaspoon vanilla 1 cup sugar 1 cup brown sugar 2 eggs 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1 1/2 cups all-purpose flour 2 cups old fashioned oats 1 1/2 cups sweetened coconut flakes Directions Preheat oven 350 degrees F. 1. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs. 2. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut. 3. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack. Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand. Cookie Tip: When I’m feeling like a super woman, and this isn’t to often, I might add. I make several batches of different kinds of cookie dough, roll into 1 inch balls and lay on a large baking sheet to freeze. I then take the frozen cookie dough balls and transfer them to gallon sized freezer bags. When we feel like cookies and I don’t feel like making them, all I do is preheat the oven and pop in the amount of frozen cookie dough that I need and voila’, cookies in no time flat!