Oatmeal Coconut Crisps

Ingredients

450 gr butter softened
450 gr brown sugar
400 gr sugar
9 gr vanilla
4 eggs
375 gr flour sifted
6 gr salt
9 gr baking soda
950 gr quick-cooking oats
120 gr coconut

Instructions

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 5 cm apart on well-greased baking sheet.

Bake at 180ÂșC or 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 one third cup coconut to 0.33333333333333, add one third cup of raisins to 0.33333333333333, and one third chopped nuts to 0.33333333333333. Or do Larry's favorite and add one third 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!!