Ingredients
- 2 eggs
- 2 cups regular oats
- 2 cups pecans (chopped)
- 1 cup brown sugar firmly packed
- 1 cup sugar
- 1 cup shortening
- 1 1/2 cups flour
- 1 cup rice crispies
- 1 cup flaked coconut
- 1 teaspoon vanilla
- 1 teaspoon salt
Cream shortening, gradually add sugars, beating well at medium speed of mixer. Add eggs and vanilla, beating well. Combine flour and salt, add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Drop dough by heaping teaspoons onto greased cookie sheets. Bake at 325� for 10 to 12 minutes. Let cool slightly on cookie sheets, remove to wire rack to cool completely. 6 dozen
