Ingredients

• 6 cups rolled oats
• 4 cups all-purpose flour
• 3 cups packed brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1.5 teaspoons salt
• 1 pound shortening
• 2 cups raisins
• 1.5 cups shredded coconut
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans

Instructions

1. 1 In a large bowl combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. With a pastry blender cut in shortening until crumbly. Stir in raisins, coconut, chocolate chips and pecans.
2. 2 Refrigerate in an airtight container for up to 10 weeks.
3. 3 Attach a tag that reads: Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet, or line with parchment paper. Measure 4 cups of the mix into a large bowl. Whisk together 1 egg, 2 tablespoons milk and 2 teaspoons vanilla; stir into the mix. Roll into 1 1/2 inch balls and place on prepared baking sheet. Flatten with a fork dipped in sugar. Bake in preheated oven for 15 to 18 minutes, or until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition per serving