Oatmeal Macaroons

From my grandmother Doris. (Grandma, we still miss you.)

Pre-heat oven to 375 F.

Oatmeal Macaroons

• 1 stick margarine (or butter)
• 1/2 cup Crisco (or other solid vegetable shortening)
• 1 pound or 2-1/4 cups brown sugar
• 2 eggs
• 1 tsp baking soda
• 1-1/2 cups flour
• 2 cups oatmeal
• 2 tsp vanilla extract
• 8 oz shredded sweetened coconut, or 1 bag
• 1 cup chopped nuts

Cream margarine/butter, Crisco/shortening, sugar and eggs in large mixer bowl. Add vanilla.

Stir together baking soda, flour and oatmeal. Add this mixer bowl, with electric mixer set at low speed.

Add coconut and nuts.

If dough is too stiff to mix add water a tablespoon at a time.

Drop onto cookie sheet and back at 375 F. Medium-sized cookies take 12 minutes, smaller cookies less time. Watch the first couple batches carefully, as these cookies go from raw dough to just right to burnt in only a couple minutes.

These cookies keep very well in an airtight container. They will also last a long time in the freezer and thaw very quickly.