Oatmeal Coconut Crisps Recipe

2 cups butter -- softened

2 cups brown sugar

2 cups sugar

2 teaspoons vanilla

4 eggs

3 cups flour -- sifted

2 teaspoons salt

2 teaspoons baking soda

6 cups quick-cooking oats

1 1/2 cups coconut

Cream together butter and sugars until fluffy. Stir in vanilla, then add eggs, one at a time, beating after each addition.

Sift together (I don't, rather I just stir) flour, salt, and soda. Add to creamed mixture. Stir in rolled oats and coconut (will be very stiff and hard to do! Kitchen aid mixer with shield can handle the job and simplify life!). Drop by teaspoonfuls about 2 inches apart on well-greased baking sheet.

Bake at 350 degrees for 10 to 15 minutes. Cool on rack.

Makes at least 14 dozen if you use tablespoon, I use teaspoon for smaller cookie...the better to stuff one whole into your mouth.

Changes...divide dough into thirds, add 1/3 cup coconut to 1/3, add 1/3 cup of raisins to 1/3, and 1/3 chopped nuts to 1/3. Or do Larry's favorite and add 1/3 cup chocolate chips to one or more of the thirds in addition!

Or (boring, like the originator of the recipe, his way of fixing...I added all the other options!!) can omit the coconut and add NOTHING!!