Recipe - Jabba Jiggle

One half cup Margarine (1 stick);
softened
One half cup Shortening
1 cup Light brown sugar; (packed)
1 cup Granulated sugar
2 Eggs; well beaten
1 teaspoon Vanilla
2 cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Salt
2 cup Quickcooking rolled oats;
uncooked
2 cup Shredded coconut
8 ounce Chopped pecans
24 ounce Semisweet chocolate chips

Preheat oven to 350 degrees. With an electric mixer, beat margarine,
shortening, brown sugar and granulated sugar until creamy and smooth. Add
eggs and vanilla; beat well. Sift together flour, baking soda and salt; add
to dough, mixing well. Stir in oats, coconut, pecans and chocolate chips.
Stir until well mixed. Drop dough by wellrounded tablespoons onto
ungreased cookie sheets, allowing space for cookies to spread. Bake for 12
to 15 minutes or until light brown around the edges and still soft in the
middle. Do not over bake. Transfer to rack to cool. Yields about 4 dozen (2
1/2inch) cookies.

Recipe Source: St. Louis PostDispatch 12071998

Formatted for MasterCook by Susan Wolfe vwmv81a@prodigy.com

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