3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/3 cup brown
1/4 cup vegetable shortening solid
1/4 cup butter or margarine
1 egg large
1/2 teaspoons vanilla extract
1 cup oats
1 6-ounce package semi-sweet chocolate chips (1 cup)
1 tablespoon hot water
Preheat oven to 350°. Grease a 12-inch round foil baking pan.
a small bowl, mix flour, baking soda and salt; set aside.
In a large mixer bowl at medium speed, beat sugar, brown
sugar, shortening, butter, egg and vanilla until creamy. At low speed, gradually beat in flour mixture until well blended.
Stir in oats, chips, coconut and hot water until blended. Place dough in center of pan. Press evenly to within 1 1/2 inches
of edge of pan.
Bake in center of oven for 18 to 20 minutes or until golden brown and no indentation remains in center
of cookie when lightly touched. For a softer cookie, bake the minimum time. Place foil baking pan on a wire rack and cool
When cool, remove cookie from pan and wrap tightly in plastic wrap. Overwrap with foil to retain
freshness. Store in a cool place.