- 5
Ingredients
- Cookies:
- 1/2 cup Butter, softened
- 1/2 cup Solid Vegetable Shortening
- 1 cup Granulated Sugar
- 1 cup Packed Light Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 3 cups Oatmeal, old-fashioned, not quick-cooking
- 1/2 cup Chopped Pecans
- 1/2 cup Sweetened Flaked Coconut
- Icing:
- 1/3 cup Butter
- 3 cups Confectioners Sugar
- 1/3 cup Evaporated Milk
- 1 Tbsp Light Corn Syrup
- 1 tsp Vanilla Extract
- 3/4 cup Chopped Pecans, toasted
Preparation
Step 1
In large bowl of electric mixer, cream together the butter, shortening, granulated sugar and brown sugar. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in oatmeal, pecans and coconut.
On pieces of waxed paper, shape dough into two long rolls, about 12" inches long and 1" high. Chill dough at least 3 hours, or until it is firm enough to slice.
Heat oven to 350 degrees. Slice dough about 1/4" thick and place slices on ungreased cookie sheets, or lined with parchment paper. Bake for 10-12 minutes. Remove to a wire rack to cool. When cooled, spoon teaspoonfuls of icing onto cookies. Makes about 5 dozen cookies.
For Icing: Place butter in a medium saucepan over low heat. Brown the butter over medium-low heat until golden colored and fragrant, being careful not to burn. Remove from heat and let cool to lukewarm. Stir in confectioner's sugar, milk, corn syrup and vanilla until smooth. Stir in nuts. Spoon icing over cooled cookies.