2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup shortening
1 1/4 cups packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
3/4 cup shredded coconut
2 cups quick cooking oats
1 cup semisweet chocolate chips
3/4 cup chopped peanuts
Preheat oven to 375 degrees F (190 degrees C).
Sift together flour, salt, baking soda and baking powder and set aside.
Cream together shortening, brown sugar and white sugar until light and fluffy. Beat in eggs, vanilla and coconut.
Add sifted ingredients and mix well. Stir in oatmeal, chocolate chips and nuts. Mix thoroughly.
Drop by teaspoonful onto ungreased baking sheets. Bake for 8--12 minutes until golden brown.
I used 1/2 cup of flour (all I had...oops!) and 1 1/2 cups wheat flour, only a little over 1/2 cup of brown sugar (all I had left as well), left out the coconut all together and used pecans (I only had 1/4 cup) instead of peanuts. At 8 minutes, I flattened the cookies down with a fork and it seemed to help them cook through a little better.
The hubby was not a fan (he's not a fan of oatmeal in cookies) but the boys and I liked them. They are a bit on the crumbly/dry side, but I found them just about perfect with a cup of coffee. They are more of a breakfast than a dessert cookie in my opinion.