posted by SandyOH 11-06-102 6:50 AM
1/4 cup raisins
1/4 cup rum or brandy
1/2 stick butter, softened
1/4 cup vegetable shortening
1 cup firmly packed light brown sugar
1 large egg, lightly beaten
3 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
1-1/2 cups quick-cooking oats
Preheat the oven to 325°F. Grease baking sheets.
Place the raisins and rum in a small bowl and let stand while making the dough.
In a mixing bowl, cream the butter, shortening and brown sugar together until light and fluffy. Beat in the egg and then beat in the chocolate and vanilla. In a separate bowl, stir the flour, baking powder, soda and salt with a fork until well blended. Gradually beat this mixture into the butter-sugar mixture until well blended. Stir in the coconut and oats. Drain the raisins and stir them into the dough.
Using your fingers, roll tablespoonfuls of dough into balls and place about 2-inches apart on the baking sheets. Flatten each ball slightly with the back of a fork. Bake until edges are browned and a toothpick or cake tester inserted comes out clean, 12 to 15 minutes. Remove to wire racks to cool and store in tightly covered containers in a cool place.
Makes about 2-1/2 dozen
Note: Chewy and chocolaty, these also have a few surprises: coconut, rum-soaked raisins, and oatmeal.
Source: John Hadamuscin's Enchanted Evenings (1990)
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