Recipe by: Esther Nelson (website)
“I make these every year and tuck them into Christmas baskets for friends and neighbors!”
| Servings | Prep Time | Cook Time | Ready In |
| 144 | 45m | 14m | 1h |
| Servings | Prep Time |
| 144 | 45m |
| Cook Time | Ready In |
| 14m | 1h |
Servings:
Units:
Ingredients
- 1 1/2 cups butter
- 6 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 pound candied cherries chopped
- 1/2 pound candied pineapple coarsely chopped
- 5 cups walnuts chopped
- 1 pound golden raisins
- 6 cups self-rising flour
- 1 cup oats rolled
- 1 cup coconut shredded
- 1 tablespoon nutmeg ground
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Ingredients
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Servings: Units: |
Instructions
- In a VERY LARGE BOWL, cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and milk. Add candied cherries and pineapple, raisins and nuts mixed with flour. Stir in oatmeal and coconut. Make balls the size of a large walnut and slightly flatten. Place on ungreased cookie sheets.
- Bake at 300 degrees F (150 degrees C) one pan at a time on middle rack of oven, for 10 to 12 minutes, or until bottoms are light brown. Cookies will look underdone.
- Sprinkle with nutmeg and leave on cookie sheet for 10 minutes to finish cooking. Transfer to cooling rack. Have lots of containers ready!!
Recipe Notes
Make sure you have a full day to bake as this makes loads of cookies!
