Ingredients
120
120 servings
- •6 cups rolled oats
- •4 cups all-purpose flour
- •3 cups packed brown sugar
- •2 teaspoons ground cinnamon
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1.5 teaspoons salt
- •1 pound shortening
- •2 cups raisins
- •1.5 cups shredded coconut
- •1 cup semisweet chocolate chips
- •1 cup chopped pecans
Instructions
- In a large bowl combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. With a pastry blender cut in shortening until crumbly. Stir in raisins, coconut, chocolate chips and pecans.
- Refrigerate in an airtight container for up to 10 weeks.
- Attach a tag that reads: Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet, or line with parchment paper. Measure 4 cups of the mix into a large bowl. Whisk together 1 egg, 2 tablespoons milk and 2 teaspoons vanilla; stir into the mix. Roll into 1 1/2 inch balls and place on prepared baking sheet. Flatten with a fork dipped in sugar. Bake in preheated oven for 15 to 18 minutes, or until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutritional Facts
Per 120 servings
- Calories: 114
- Carbohydrate: 15g
- Fat: 6g
- Fiber: 1g
- Protein: 1g
- Sugar: 8g
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