This recipe was passed down to me from my grandma. I have such fond memories of sneaking them out of her basement deep freeze on a hot Nebraska summer day.
This was definitely her signature recipe! Loved by her family, co-workers, trail riding buddies and church family.
Preheat the oven to 350 degrees F.
Cream together Crisco and the sugars until fluffy. Add the eggs and vanilla and beat together.
In a separate bowl, combine the dry ingredients (flour, baking powder, baking soda and salt) together. Add to the creamed mixture and combine to form a dough. Add the oatmeal, coconut and pecans and mix until just combined.
Using a ice cream/cookie scoop of desired size, place dough on a cookie sheet and bake for 10–12 minutes until lightly golden around the edges.
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I made these last week – used coconut oil instead of crisco. Amazingly delicious!
These turned our beautifully with the addition of butter in place of shortening. Will definitely make these multiple times.
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einnoch on 5.22.2011
I made these cookies today, they are wonderful. I did make the change of butter from shortening because I don’t use hydrogenated products. The texture and taste were very, very good. Thanks for sharing.