1 1/2 cups quick-cooking or old-fashioned oats, uncooked 1 cup flaked coconut 1 cup all-purpose flour 1 cup packed light brown sugar 2/3 cup butter-flavor shortening 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 2 cups oven-toasted rice cereal
Preheat oven to 350ºF. In large bowl, with mixer at low speed, beat oats, coconut, flour, brown sugar, shortening, baking soda, baking powder, salt, and eggs until well blended, occasionally scraping bowl with rubber spatula. With spoon, stir in cereal. Grease 2 large cookie sheets. Drop dough by heaping tablespoons, about 2 inches apart, onto cookie sheets. With hand, pat cookies into 2-inch rounds. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Allow cookies to cool slightly on cookie sheets. With pancake turner, remove cookies to wire racks to cool completely. Repeat with remaining dough.
