Prep Time::15 mins
Cook Time::10 mins
Additional Time::5 mins
Total Time::30 mins
Servings::60
Yield::5 dozen
Ingredients
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1 cup shortening
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
ΒΌ teaspoon salt
2 cups rolled oats
1 cup flaked coconut
1 cup chopped pecans
1 cup gumdrops, chopped
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Cream shortening and sugars in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla. Combine flour, baking powder, baking soda, and salt in a separate bowl; gradually stir into creamed mixture until combined. Stir in oats, coconut, pecans, and gumdrops. Roll dough into walnut-size balls and place 2 inches apart onto prepared cookie sheets. Use a fork dipped in flour to gently flatten cookies.
Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the sheets for 5 minutes before removing to a wire rack to cool completely.