Ingredients

2 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Shortening
1 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
2 Cups Rolled Oats
1 Cup Finely Shredded Carrots (2 or 3 medium carrots)
1 Cup Chopped Nuts
1/2 Cup Flaked or Shredded Coconut

Directions

Preheat oven to 350˚. Mix well the flour, baking soda, baking powder and salt. Set aside. In large bowl, beat shortening, sugar, eggs, and vanilla until creamy. Sir in flour mixture, oats, carrots, nuts, and coconut. Drop by rounded teaspoon about 1 inch apart on greased cookie pan. Bake 18 to 22 min. (depending on your oven) on a rack. Store in air tight container for up to 2 weeks. Makes about 6 1/2 dozen.

Notes