These cookies travel well and sustain travelers well, too.
Recipe information
Yield
Makes about 30 cookies
Ingredients
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon baking soda dissolved in 1 tablespoon warm water
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1/2 cup sweetened flaked coconut
a 6-ounce package semisweet chocolate chips
1/3 cup roasted peanuts
1/2 cup raisins
Preparation
In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375Ā°F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool.
