Nutty Coconut Oat Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Butter flavored shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Quick cooking rolled oats||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Savory seasonings bake blend||1 Teaspoon|
|Grated coconut||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Preheat oven to 350°.
Place butter, shortening and sugars in large mixing bowl; beat until light and fluffy.
Beat in eggs and vanilla.
Combine flour, oatmeal, baking soda, baking powder and Bake Blend; stir into butter mixture.
Stir in coconut and pecans.
Chill dough one hour.
Drop by teaspoonsful, 1 inch apart, onto lightly greased baking sheet.
Bake 11 to 13 minutes or until lightly browned.
Remove from baking sheet and cool completely on wire racks.
Store in an.airtight container.