Shelly's Recipe

CRUNCHY, HEARTY OATMEAL COOKIES

Category: Cookies

1 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup shortening
1/4 cup butter, melted and slightly browned
1 cup brown sugar, packed
1/2 cup sugar
2 tbsp honey
2 tbsp molasses, corn syrup, maple syrup or some other syrup
1 egg
1 tsp vanilla
3 cups oats, old fashioned
1 cup pecans, chopped and toasted
1/4 cup coconut

Stir together flour, baking soda, cinnamon and salt; Set aside. In a large mixing bowl, beat shortening, melted butter and both sugars until creamy (I used a wooden spoon). Stir in honey & syrup, egg and vanilla. Add flour mixture and stir until incorporated. Stir in oats, pecans and coconut.

Using wet hands, form mixture into 3/4 to 1 inch balls and place about 2 inches apart on ungreased cookie sheets. Using palm of wet hand, press down slightly too about 1/2 inch. Bake at 350 degrees for 11-13 minutes or until edges are brown. Remove to a rack to cool. They will crisp and firm up quite a bit as they cool. Makes 2 to 2 1/2 dozen depending on how big you make the dough balls.