Ingredients
3/4 cup butter, softened
1/4 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
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Preheat oven to 350 degrees F. In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut. Drop by tablespoonfuls onto parchment-covered baking sheets. Bake about 11-13 minutes until golden brown. Cool completely on wire rack. Store in airtight container to keep the cookies soft and chewy.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Large disher — bakery-size cookies, jumbo muffins, falafel
Filipino staple — coconut sap vinegar for adobo and dipping sauces