Ingredients
- 2 eggs
- 300 gr regular oats
- 270 gr pecans (chopped)
- 220 gr brown sugar firmly packed
- 200 gr sugar
- 190 gr shortening
- 190 gr flour
- 120 gr rice crispies
- 80 gr flaked coconut
- 4 gr vanilla
- 3 gr 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 dozen minutes. Let cool slightly on cookie sheets, remove to wire rack to cool completely. 6 dozen
