CREAM butter, add sugars gradually and cream together until light and fluffy. Add eggs, flour, rolled oats, nuts and coconut, mixing thoroughly after each ingredient.
SHAPE into rolls 2 inches in diameter, rolling each in wax paper. Refrigerate until firm. Before slicing , let rolls stand at room temperature 1/2 hour or until soft enough to dent when pressed with fingers.
BAKE on ungreased baking sheet in moderate oven (375 degrees) about 10 minutes.
Originally Submitted
9/16/2013
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