1 cup (250 mL) shortening, softened
1 cup (250 mL) lightly packed brown sugar
1 cup (250 mL) granulated sugar
1 teaspoon (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/2 teaspoon (2 mL) salt
2 cups (500 mL) quick rolled oats
1 cup (250 mL) coconut
1 cup (250 mL) baking gumdrops, halved (no black)
Cream shortening and sugars until light and fluffy. Add eggs and beat well. Add vanilla.
Combine flour, baking powder, soda and salt and add to creamed mixture. Stir in rolled oats, coconut and gumdrops.
Shape into 1-inch (2.5 cm) balls, place on a lightly greased foil-lined cookie sheet and flatten with a fork. Bake at 350ºF (180ºC) for 10 minutes, or until lightly browned and set. Makes 6 dozen cookies.