Instructions: Preheat oven to 375 degrees.

In a mixing bowl, beat together butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well.

Combine flour, baking powder, baking soda and salt; gradually add to butter mixture. Fold in oats, coconut and nuts. Drop by tablespoons onto greased baking sheets.

Bake for 10 to 11 minutes or until golden brown. Let cool 2 to 3 minutes, then remove from baking sheets and let cool completely on a wire rack.

Yields About 60 cookies.

Note: Berkbigler omits the salt. Toast coconut and walnuts separately on shallow cookie pans in a 350 degree oven. Stir frequently; watch carefully. Remove from oven when they begin to brown.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.