Cleat-the-Cupboard Coconut Oatmeal Pecan Cookies

Having first had them at a friend’s house, her mother had made them for her for years. She was not really interested in them at all, having eaten “thousands” of them. Kind of like a Lays potato chip, “You can’t eat just one.” So I ate all that were there. As time went on I met her mother and we talked about the cookies and how I’m not a very good baker.  We went to the kitchen and “cleared the cupboard” and made the cookies. I have been a big fan ever since and make them occasionally for my kids when they come home. Haven’t had any leftovers yet!

Yield: About 4 Dozen Cookies

Ingredients:

1 Cup Shortening

1 Cup Granulated Sugar

1 Cup Brown Sugar, firmly packed

2 Large Eggs

2 Cups AP Flour

1 Cup Uncooked Oats

1 TSP Baking Soda

1 TSP Baking Powder

1 TSP Salt

1 Cup Flaked Coconut

1 Cup Crisp Rice Cereal

1 TSP Vanilla Extract

1 Cup Pecans, chopped                                                    

Directions:

Beat shortening at medium speed with electric mixer until fluffy; add sugars, beat well.

Add eggs, beat until blended.

Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.

Stir in coconut, cereal, vanilla, and pecans.

Drop by tablespoonfuls onto baking sheets.

Bake in batches at 350°F for 10 minutes or until lightly golden.

Remove to wire cooling rack.