3/4 c Golden crisco shortening
1 1/4 c Firmly-packed brown sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
1 1/2 c Quick oats; uncooked
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 c Sweetened flake coconut
1 c Semi-sweet chocolate chips
1. Preheat oven to 375oF (190oC). Grease baking sheets
with shortening. Place sheets of foil on countertop for cooling cookies. 2. Combine shortening, brown sugar, egg, milk and vanilla
in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in coconut and chocolate chips. 4. Drop by rounded measuring tablespoonfuls (15 mL) of
dough 2 inches (5 cm) apart onto baking sheet. 5. Bake one baking sheet at a time at 375oF (190oC) for 9
to 11 minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 3 dozen cookies —–