Ingredients
3/4 cup shortening1 cup sugar1 cup packed brown sugar2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 cups quick-cooking oats1 cup sweetened shredded coconut1 cup salted sunflower kernels
Preparation
Preheat oven to 350°. In a bowl, cream shortening, sugars and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, mixing well between each addition. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture, mixing just until flour is incorporated. Stir in oats, coconut and sunflower kernels.
Drop by teaspoonfuls onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on wire racks.
