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2 c. butter or margarine
2 c. brown sugar, firmly
2 c. sugar
2 tsp. vanilla
4 eggs
3 c. sifted flour
2 tsp. salt
2 tsp. baking soda
6 c. quick-cooking rolled oats
1 1/2 c. flaked coconut

Cream together butter, brown and white sugars until
fluffy. Stir in vanilla, then add eggs, one at a time, beating
after each addition. Sift together flour, salt and baking
soda. Add to the creamed mixture. Stir in rolled oats and
coconut. Drop by teaspoon about 2-inches apart on well greased
baking sheet. Bake in 350 degrees oven for 10 to 15 minutes. Cool
cookies on racks. Makes 14 dozen.
Variations: Oatmeal-Raisin: Use 1 1/2 cups raisins
instead of the coconut. Oatmeal-Nut: Use 1 1/2 cups chopped
walnuts instead of coconut. Oatmeal-Butter Crisps: Omit the
flaked coconut.

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